Mushroom With Scrambled Eggs

Ingredients:
Mushrooms (Button) - 250 gm
Eggs - 3
Onion (peeled) - 1 (chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Whole red chilli - 1
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Curry leaves - few
Cumin seeds - 1 tsp.
Fennel seeds (sombu) - 1 tsp.
Cinnamon sticks - 4 (small)
Cloves - 3
Pepper powder - 1/4 tsp. (crushed)
Coriander leaves - few
Salt (to taste)
Oil (sesame) - 2 tbsp.

Method:

Heat the oil in a wide pan and add cumin seeds, fennel seeds, cinnamon and cloves. When they sizzle, add onions.

Sauté till they change colour. Add curry leaves. Break the red chilli into halves and add. Continue sautéing.

Add the ginger-garlic paste and sauté till the raw smell fades away.

Add turmeric, red chilli and coriander powders and sauté for few seconds.

Add the chopped mushrooms and mix well.

Sauté the mushrooms till they release water. Cover and cook for 2 minutes.

Remove the lid and add required salt. Mix well. Bring the mushrooms to the center of the pan and cover and cook. Stir in between to avoid burning. Meanwhile beat the eggs and keep them ready.

When the mushrooms are cooked, pour the beaten egg.

Continue stirring.

When the eggs are cooked, add the crushed pepper powder and mix well. Finally add the chopped coriander leaves.

Mix well. Remove from heat.

Serve as a side dish for roti or rice.

Posted in: Egg, side dish