Tawa Mushroom

• ▢ 200 grams white button mushrooms or 2 cups chopped or sliced mushrooms

• ▢ 1 cup tomatoes – finely chopped, or 2 medium to large tomatoes, 175 grams

• ▢ ⅓ cup onions – heaped & finely chopped or 1 medium onion, 60 grams

• ▢ ½ cup capsicum – finely chopped, (green bell pepper) or 1 medium capsicum, 80 grams

• ▢ 1 green chilli chopped, you can also add 2 green chilies

• ▢ ½ teaspoon Ginger Garlic Paste

• ▢ 2 tablespoons butter – salted; or swap with oil or unsalted butter

• ▢ ¼ teaspoon carom seeds (ajwain)

• ▢ ¼ teaspoon cumin seeds

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ teaspoon Coriander Powder

• ▢ ½ to 1 teaspoon Kashmiri Chilli Powder

• ▢ 1 teaspoon Pav Bhaji Masala or add as required

• ▢ ½ cup water

• ▢ ¼ teaspoon kasuri methi (dry fenugreek leaves)

• ▢ ¼ cup coriander leaves

• ▢ salt as required

INSTRUCTIONS

• Place a heavy medium or large tawa or griddle on the stovetop. First heat it on a medium flame. When the tawa gets hot, reduce the heat to a low.

• Add 2 tablespoons butter. You can also use oil instead of butter.

• Add ajwain (carom seeds) and cumin seeds. Sauté for a few seconds. Ajwain gives a good aroma in the dish.

• Next add the finely chopped onions.

• Stir and begin sauté on a low to medium heat, till the onions are softened and turn translucent.

• Then add ginger-garlic paste. Sauté until the raw aroma of ginger-garlic dissipates.

• Now add the finely chopped tomatoes and chopped green chillies. Mix well and then lower the heat.

• Cover the onion-tomato mixture with a lid and cook on a low heat for 4 to 5 minutes.

  Do check once or twice when the tomatoes are cooking, just to make sure that the mixture is not sticking on the tawa.

• After 4 to 5 minutes, the tomatoes would have softened.

• Using a veggie or potato masher, mash the tomatoes once they have softened.

• You don’t need to make a smooth mush of the tomatoes. Just roughly mash the tomatoes.

• Next add the finely chopped capsicum. Mix very well.

• Sauté the capsicum for 2 to 3 minutes on a low heat.

• Add turmeric powder, coriander powder, kashmiri red chilli powder and pav bhaji masala.

  If you do not have pav bhaji masala, then add ½ teaspoon garam masala and ¼ teaspoon dry mango powder.

• Mix the spice powders very well with the onion, tomato and capsicum mixture.

• Next add the sliced or chopped white button mushrooms.

• Stir and mix the mushrooms. Sauté for 2 to 3 minutes.

• Season with salt as per taste. Mix again very well.

• Add ½ cup water and mix again.

• Cover the mushroom mixture with a lid. On a low heat simmer until the mushrooms are tender and cooked well.

• It will take about 10 to 12 minutes for the mushrooms to cook. Do check a couple of times and if the water looks dried up, you can add some more water.

• If there is too much of gravy or water in the dish, then cook until all of the water evaporates.

  This tawa mushroom masala is dry to semi-dry dish with no gravy.

• Next step is to add coriander leaves and kasuri methi (dry fenugreek leaves).

• Mix very well and saute for a minute. Turn off the heat.

• Serve with roti or bread or as a side dish with dal-rice.

NOTES

• You can add the ground spice powders less or more according to your preferences.

• Skip carom seeds and kasuri methi (dried fenugreek leaves), if you do not have them.

• Substitute pav bhaji masala with ½ teaspoon garam masala and ¼ teaspoon dry mango powder (amchur powder).

• Instead of tawa, you can also cook the dish in a shallow frying pan or a kadai (wok).

• You can also use cremini or portobello mushrooms instead of button mushrooms.

• Instead of butter, use oil in the recipe.