A recipe inspired by a local restaurant. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms, and I like to serve this with toast. I had it in usa, but trying to make it with an Indian style.
Ingredients
Mushroom – 1 cup (any type of Mushroom)Egg – 1
Tomato – 1
Onion – 1
Green chilli – 4
Red chilli – 1
Curry leaves – 1 spring
Garlic – 4 pods
Ginger – 1 inch
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Chilli powder – ½ tsp
Coriander powder – 1 tsp
Black pepper powder – ¼ tsp
Turmeric powder – ¼ tsp
Salt for taste
Oil for seasoning
Steps
Wash the mushrooms thoroughly and gently squeeze to remove the excess water.
Heat 3 tsp of oil in a pan. Once the oil is hot, add mustard seeds, cumin seeds, and Urad dal.
Once mustard starts spluttering, add chopped garlic and ginger. Fry it till the raw smell goes out.
Then add chopped onion, chopped green chilli, broken red chilli, and curry leaves, and fry till the onion becomes translucent.
Add red chilli powder, coriander powder, black pepper powder, and turmeric powder, and stir them. Once the raw smell goes out add tomato and stir it. Cook until the tomato becomes mushy.
Now add the cut mushrooms and stir them. No need to add water since the mushrooms will release some water. This water is enough for cooking.
Cook till the water evaporates.
Break the egg and beat it thoroughly.
Now move the cooked mushroom to one side of the pan and add the beaten egg to the other side and scramble it.
Once the eggs are scrambled, properly mix them with the mushroom fry.
Now the Mushroom egg fry is ready to serve.
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