Mushroom Iguru

Name: Mushroom Iguru
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 400 g mushroom (button, wiped clean and quartered); 3 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 3 pcs green chili (slit lengthwise); 2 tsp ginger-garlic paste; 1 tsp red chili powder; 2 tsp coriander powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 pcs curry leaves (fresh); 2 pcs dried red chili (broken in half); 3 tbsp coriander leaves (chopped, for garnish); 0.25 cup water (for cooking)

RATING

4.4/5(68)

TASTE SCORE

8/10

A bold, earthy Andhra-style stir-fry where plump mushrooms are cooked in a rich, spiced onion-tomato base. The masala coats every piece beautifully, with a deep hit of red chili and the warmth of garam masala. Quick to make and perfect with hot rice or roti.

PREP

15m

COOK

20m

SERVES

1 KATORI

156 cal

SERVINGS

METHOD · 7 STEPS

prep
Wipe and quarter the mushrooms.
Wipe the mushrooms clean with a damp cloth. Trim the dry ends and cut each mushroom into quarters. Set aside.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide 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).
TIPStand back when adding curry leaves — they sizzle and pop.
saute · ~18 min
Build the onion-tomato base.
1.Add chopped onions and slit green chilies. Sauté until the onions turn deep golden brown (8-10 min).
2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
3.Add chopped tomatoes, salt, and turmeric. Cook until tomatoes turn soft and mushy (5-6 min).
4.Add red chili powder and coriander powder. Stir well and cook until oil separates from the sides (2-3 min).
TIPPatiently browning the onions is key — this builds the deep, rich color of the iguru.
saute · ~5 min
Cook the mushrooms in the masala.
1.Add the quartered mushrooms to the pan. Stir gently to coat every piece with the masala.
2.Cook on medium-high heat for 3-4 minutes. The mushrooms will release their moisture.
3.Add ¼ cup water and mix well. Bring to a gentle simmer.
TIPDon't add water before the mushrooms release their own liquid — the dish gets its earthy depth from cooking in that liquid first.
simmer · ~6 min
Simmer until thick and glossy.
Cover the pan and cook on low heat for 5-7 minutes, until the mushrooms are tender and the gravy thickens to a semi-dry consistency that coats the mushrooms well.
TIPYou want a thick masala that clings to the mushrooms, not a watery gravy.
garnish · ~1 min
Finish with garam masala and coriander.
Sprinkle the garam masala over the dish and give it a gentle stir. Cook for 1 more minute. Turn off the heat and garnish with freshly chopped coriander leaves.
TIPAdding garam masala at the very end keeps its aroma fresh and vibrant.
rest · ~5 min
Rest briefly before serving.
Let the Mushroom Iguru rest covered for 5 minutes so the flavors meld together.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Always cook mushrooms on medium-high heat initially to sear them before they release moisture.
2
Use a wide, heavy-bottomed pan to allow the masala to cook evenly without burning.
3
For a deeper flavor, let the onion-tomato base cook until the oil visibly separates from the masala.
4
Wipe mushrooms with a damp cloth — never wash them under running water, or they'll turn soggy.
5
Add garam masala only at the end to preserve its delicate, warm aroma.
6
Let the finished dish rest covered for 5 minutes so the flavors meld before serving.
7
Use fresh curry leaves for the most authentic Andhra aroma.