Mushroom masala with a Kerala twist

You might have tried different varieties of mushroom masala, but here's a spicy version with a Kerala twist. Using ingredients that are already in your kitchen, let's prepare this quick Indian-style mushroom masala.

• Button mushrooms – 10–12
• Tomato – 1, thinly sliced
• Coconut oil – 1½ tablespoons
• Mustard seeds – 1 teaspoon
• Fennel seeds – ½ teaspoon
• Onion – 1, thinly sliced
• Ginger – 1 small piece, finely chopped
• Garlic – 4–5 cloves, finely chopped
• Green chilli – 1, finely chopped
• Garam masala powder – ½ tablespoon
• Coriander powder – 1 tablespoon
• Turmeric powder – 1 teaspoon
• Crushed black pepper – ½ tablespoon
• Curry leaves – 1 sprig
• Coriander leaves – 1 tablespoon, finely chopped
• Salt – to taste

Boil water with salt and turmeric, then turn off the heat. Add the cleaned mushrooms, cover with a lid, and let them sit for 10 minutes. Drain the water and slice the mushrooms.

Heat a pan and add the coconut oil. Once the oil is hot, add the mustard seeds and fennel seeds. Before the fennel seeds turn brown, add the onion, ginger, garlic, green chilli, and curry leaves. Sauté until the onions turn translucent.

Add the tomato and salt. Mix well, cover, and cook for 2–3 minutes. Remove the lid, add all the spices, and cook over a low flame for about a minute until the raw aroma of the spices disappears.

Add the sliced mushrooms and coat them well with the masala. Adjust the salt if needed. Pour in a little hot water, cover, and cook until the mushrooms are well done. Remove the lid and cook until the excess moisture evaporates. Garnish with chopped coriander leaves and serve hot.

This mushroom masala pairs well with both rice and bread.