Mushroom Curry

Recently I have been watching television a lot. The main reason being the baby has started taking his tiny steps and I can’t afford to take my eyes off from him. In every couple of minutes either he pulls at something or falls himself on the floor. Yesterday I watched this program(repeat telecast) based on interviews of famous wives like Neeta Ambani, Jaya Bachchan, Gouri Khan, Nirja Birla and others. Apart from peeping in their private world which is hidden from the public eye the thing that attracts me most is the gorgeous set designed by the designer duo and anchor of the show Abu and Sandeep. Though I don’t liked the program much but found a segment very funny where the guests  describe their relationship with three words called ‘hooked , booked and cooked’. The way Neeta Lulla rolls her eyes and say ‘I was hooked by Mukesh, I was booked by Mukesh and I was cooked by Mukesh’ or Jaya Bachchan declairs ‘am cooked and that’s all’ say a lot about their personalities. We quite like this segment and now watch this program to check these expressions only, sometimes we also use these words in our conversation.

The dish that I want to share today is my all-time favorite. It’s an absolute vegetarian delight, full of nutrients and delicious in taste. Mushrooms if cooked properly can substitute meat and once you taste this curry you will be hooked for life, will book your time whenever you see this in market and will cook and enjoy with your whole family. Jokes apart but this is super tasty.

Poyal Chatu or a local avriety of oyseter mushroom that grows on decaying hay stack

Mushroom has a rich taste, very delicate aroma and soaks up flavours and spices well. Earlier mushrooms were seasonal; we only got to eat these scrumptious dishes only during monsoon. Those days mushroom grew on hay stacks and woods. . Another variety used to grow on sands which are very tiny and thin. Later seeds of one variety of oyster mushrooms appeared in market and through self help groups now a days they are available everywhere and around the yearIn Bengali mushroom is known as Chatu. I am a self proclaimed mushroom lover. All in my family are aware of my love for mushrooms and wherever I go I get to eat at least one variety of mushroom dishes. I have eaten 5-6 varieties like those oyster, button, wood mushroom, hay stack mushrooms or poal chatu, Sand mushroom (bali’r Chatu) etc.

My Maa used to make curries with potatoes but later I came up with different dishes like Mushroom pakora (fritters), mushroom chachari (skilled charred style) mushroom ghugni (with peas)etc but all time favourite is this dish, oyster mushrooms cooked with potatoes  and spices.you could also cook this with button mushroom but oyster mushroom tastes better. The dish is best paired with steamed white rice.

Here goes the recipe.

Mushroom Curry

Ingredients:

Oyster Mushroom: 1 packet

Potatoes: 2-3 big size

Onion paste: 3 tbsp

Ginger-garlic paste: 2 tsp

Tomato: 1 big

Oil: 2 tbsp

Cinnamon: ½ “ stick

Cloves: 2-3 pieces

Chilli powder: ½ tsp

Turmeric

Salt

Garam masala powder: 1/3 tsp

Method:

Peel, wash and cut potatoes in small cubes.Shred the mushrooms, was and drain the water. Keep aside.

Heat the oil in a heavy bottomed pan or kadhai and temper with cloves and cinnamon.  When it gives off the aroma add in the potatoes, salt and stir well. Cover.

Let it cook on low flame till the potatoes are half cooked, about 6-7 minutes. Add the onion paste and stir to coat well.

Cook till the raw smell of the onion is gone then add the ginger garlic paste, turmeric and chilli powder.

Mix to coat everything well. When oil separates at sides tip in the chopped tomato.

Once the tomato reaches a mushy stage add the drained mushrooms. Mix and cover.

By this time the potatoes will be soft, if not add 1/3 cup of water and let it cook on medium heat.

Once the potatoes are cooked and the juice is dry sprinkle the garam masala powder and serve hot.

Check out Ushnishda's mushroom Chachadi here.