Curry Leaf Mushroom Bazi
Ingredients
- 1 punnet closed cup mushrooms, sliced (approx 400g)
- oil
- 1 or 2 sprigs curry leaves
- 1 large onion, diced
- 1 tsp salt, adjust to taste
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp coriander powder
- 3 sliced green chillies
- handful fresh coriander, chopped
Preparation
Heat oil in a pan, add enough to cover the bottom in a thin layer, add the curry leaves (stand back as they may splutter), onion and salt, and cook until translucent.
Add the turmeric, curry and coriander powder, fry for a few minutes. Add the sliced mushrooms and green chillies, mix well, cover and cook until all the liquid from the mushrooms is released. Then uncover and cook until all the liquid evaporates.
Garnish with fresh chopped coriander. Serve with rice, roti or in a buttered bread or bun.
Tips
Curry leaves add extra aroma and taste; use 1 or 2 sprigs based on preference.
This dish works well as a filler in sandwiches or buns and pairs perfectly with rice or roti.
