Spicy Mushroom Curry in a Tamarind Sauce

Serving for - 2

Ingredients

Mushroom - 500gm (Wash them and cut into small pieces)

Onion - 1 (Finely chopped)

Tomato (small sized) - 1 (Chopped in cubes)

Tamarind pulp - 2 tbsp (I used 1/2 tbsp of tamarind paste concentrate dissolved in water)

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 5-6

Garlic cloves - 3 (minced)

Pinch of asafoetida

Turmeric powder - 1/4 tsp

Salt to taste

Dried fenugreek leaves

Cilantro for garnishing

Spices to dry roast and grind

4 dried red chilies

1 tbsp coriander seeds

1 tsp cumin seeds

5-6 black peppercorns

3 cloves

cinnamon stick - 1 inch

Dry roast all above spices till nice aroma starts to come out. Let them cool down a little bit. Add in those to grinder and make a fine powder. 

Procedure

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add minced garlic and saute for few seconds. Add tomato cubes and saute for 5 minutes. Add turmeric powder, ground masala and salt to taste. Saute till oil starts to separate from spices.
• Now add mushrooms and mix well. Add tamarind pulp and fenugreek leaves. Cover the pan and let it cook for 8-10 minutes. Stir in between. Add little water to adjust the consistency. Finally add chopped cilantro and let the curry simmer on low heat for about 5 minutes. Serve curry hot with rice.