Andhra Mushroom Kura

1. 1
   prep · ~5 min

   Clean and quarter the mushrooms.

   Wipe the button mushrooms clean with a damp cloth. Trim the stalks and cut each mushroom into quarters. Set aside.

   TIPNever soak mushrooms in water — they absorb moisture and turn rubbery.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, dried red chilies, and curry leaves. Fry until fragrant (20 sec).
3. 3
   saute · ~6 min

   Sauté the onions and aromatics.

   1.Add finely chopped onions and slit green chilies. Cook until onions turn translucent (4-5 min).

   2.Stir in the ginger-garlic paste and sauté until the raw smell disappears (1 min).

   TIPStir frequently to prevent the ginger-garlic paste from sticking to the bottom.
4. 4
   saute · ~7 min

   Cook the tomatoes and spice powders.

   1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

   2.Cook until the tomatoes turn soft and mushy, and the oil starts to separate at the edges (5-7 min).

   3.Sprinkle 2-3 tbsp of water if the masala becomes too dry and sticks.

   TIPThe oil separating from the masala is the key sign that the raw taste of the spices is cooked out.
5. 5
   saute · ~7 min

   Sauté the mushrooms with the masala.

   1.Add the quartered mushrooms to the pan.

   2.Mix well to coat every piece with the masala.

   3.Cook uncovered on medium heat for 5-7 minutes. The mushrooms will release water and then shrink.

   4.Stir occasionally until the moisture evaporates and the curry turns completely dry.

   TIPDon't cover the pan — mushrooms release plenty of water, and covering will make the curry soggy instead of dry.
6. 6
   garnish · ~1 min

   Finish with garam masala and garnish.

   1.Turn off the heat. Sprinkle garam masala over the mushroom kura and give it a final toss.

   2.Garnish with freshly chopped coriander leaves.

   TIPAdding garam masala off the heat preserves its volatile aromatics and gives the best fragrance.
7. 7
   serve

   Serve hot with steamed rice or roti.

   Transfer the Andhra Mushroom Kura to a serving bowl and serve immediately as a side dish with hot steamed rice and a drizzle of ghee, or with soft phulkas.

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