Sindhi Daag Mein Mushrooms

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.