Ingredients:
12-14 Mushrooms
3 large Onions
1 Tomato
2-3 Green Chilies
1-inch Ginger
1 Bay Leaf (Tej Patta)
½ teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon or slightly less Garam Masala Powder
Salt to taste
2 tablespoon Oil
Coriander Leaves to garnish
Directions:
1. Rinse well with water and scrape the skin off the Khumbyun mushrooms. (If using button mushrooms, clean with a kitchen cloth to get rid of dirt and grit.)
2. Cut mushrooms horizontally into 2 or 4 pieces or slices as desired.
3. Finely chop onions, tomatoes, ginger, and chilies.
4. In a pressure cooker, heat 2 tablespoons of oil (or more if you want a smoother gravy) and add chopped onions.
5. Sauté on medium flame until onions are brown (caramelized). Add chopped tomatoes, chilies, ginger, and cook on high heat for a minute or so.
6. Add a cup of hot water and close the lid of the cooker. After the first whistle, lower the flame and let the contents cook under pressure for 5-7 minutes.
7. Turn off the flame and let the cooker cool down. Once the pressure is released, whisk the gravy using a wooden whisk or Mandhiyaro until homogeneous.
8. Add mushrooms, salt, bay leaf, followed by turmeric, coriander powder, and garam masala powder, and mix well. Add 2 cups of hot water and again close the lid of the cooker. Cook for 3-4 whistles or lower the flame after the first whistle and cook under pressure for 10 minutes.
9. Garnish with coriander leaves and serve with roti or as a side with Dal and rice.
