Tangy Mushrooms

The other day hubby darling got into the mood (don't get naughty thoughts) of cooking. Having very recently gulped rather than ate his dish of dry, rubbery scrambled eggs, I begged for his change of intention. Before I could plead any further, he picked up a packet of mushrooms and dumped in the cart, expressing his desire to make "mushroom masala" with them. Oh my God!!!!! I said aloud in my heart and followed him around. But I thank god for hubby's another quality of forgetfulness (sshhhh...only when it works to my advantage), the packet was lying in the fridge for sometime now until I laid my eyes on it today. The thought of making the typical mushroom masala or mushroom gravy was making me nauseous. I feel by adding too much masala/spices or tomatoes we tend to kill the earthy flavor of the mushrooms. I like them cooking in their own juices. So I googled for some recipes on them for some inspiration and came across one where tamarind pulp was being used. Hmm... I thought something different. But then whilst cooking it I came up with an idea. So here it is..........

Serves 2

1 packet pre-sliced mushrooms

1 tsp mustard seeds

1 tsp urad dal

1/2 tsp fennel seeds

5-6 curry leaves

1 medium finely chopped onion

1 tbsp puliyodharai paste (this is a south indian speciality which you can easily find in grocery/ food marts)

1 tbsp oil

salt to taste

Method:

Wash and drain the mushrooms. Keep dry. Heat oil in a saucepan. When hot add mustard seeds, urad dal, fennel seeds and curry leaves. Stir. Add onions and cook for approximately 5-7 mins. Add mushrooms. Spread evenly. Cover the pan with lid. Do not stir. Let be for 6-7 mins until you see juices coming out. Now stir. Now add the puliyodharai paste and mix well. Cook for another 3-4 mins. Season with salt. Done!