Sauteed white beech mushroom

Ingredients

For the Masala Paste:

• 5 shallots
• 3 garlic cloves
• a small ginger
• 1 tablespoon chillie powder
• 1 teaspoon garam masala
• 1 teaspoon chicken masala powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon fennel seeds
• 2 tablespoons crushed tomatoes
• salt and pepper
• 2 tablespoons olive oil
• 1 small packet of White Beech Mushroom washed and mixed with a little chillie, turmeric - and garam masala powders
• 1/2 cup finely chopped onions
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• few sprig of curry leaves
• chopped mint and coriander leaves
• 1 tablespoon green chillie paste

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Preparation

• Heat the oil in a pan and roast all the ingredients and grind into a smooth paste. Keep aside.
• Heat a skillet with 1 teaspoon oil and saute the marinate White Beech Mushroomill it becomes half tender.
• Remove and set aside. In same skillet add 1 tablespoon oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions.
• Fry them till the onions turned brown and add the White Beech Mushroom. Saute well for 10 minutes and add the grind paste.
  
• Adjust the level of salt and the White Beech Mushroom becomes tender-add the chopped mint and coriander leaves. Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.
• Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.

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