Ingredients:

• Mushroom – 1/2 kg
• Potato (small) – 3
• Mustard Seed – 2 tsp
• Garlic – 2 pods
• Cumin seed – 1/2 tsp
• Poppy seed – 1/2 tsp
• Oil – 3 tsp
• Salt
• Turmeric – 1/2 tsp
• Tamarind – 2-3
• Curry leaves – 4-5
• Hing – a pinch

Method:

1. Cut mushrooms into quarters and soak it for 10 minutes in warm water with a little vinegar and salt.
2. Cut potato into tiny pieces.
3. Make a fine paste of mustard seeds, garlic, cumin seeds and poppy seeds with a little water. Keep aside.
4. Heat oil and fry the potatoes and mushrooms for 2-3 minutes. Keep aside.
5. Heat oil again. Put some curry leaves and hing
6. Add the mustard paste. Saute till the masala is cooked.
7. Now add the mushrooms and potatoes with the turmeric. Fry for some more time.
8. Add half a cup of water with a bit of tamarind. Cover and cook till done.
9. Sprinkle coriander leaves and serve with hot plain rice or rotis.

Recipe courtesy of Sify Bawarchi