Mushroom Kadai

A Mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "Mushroom" is the cultivated white button Mushroom, Agaricus bisporus; hence the word "Mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap.

Mushroom Kadai is flavor of sub continental style this dish is served mostly in India, Pakistan and Bangladesh.

Mushroom Kadai

Ingredients

• 200 gm Mushroom
• 1 capsicum (shimla mirch) 
• 2 onion (pyaj) 
• 4 tomato (tamatar) 
• 1 piece ginger (adrak) 
• 5-6 garlic (lahsun) buds
• 2 green chilly (hari mirch) 
• 1 tsp salt
• 1/2 tsp red chilly powder (lal mirch) 
• 1 tsp coriander powder (dhania) 
• 1/4 tsp turmeric powder (haldi) 
• 1/2 tsp spice blend (garam masala) 
• 4 tbsp clarified butter (ghee) 

Method

• Cut Mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add Mushrooms and simmer after adding 1/4 cup water.
• Cook until Mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.