Mushroom Curry

250g mushrooms

2 tbs vegetable oil

½ onion

1 tomato

1 star aniseed

2 tbs cooking oil

1 tbs chilli powder

1 sprig curry leaves

2 bay leaves

1 cinnamon stick salt to taste

¼ tsp ginger and garlic paste

¼ tsp turmeric powder

1 tsp garam masala

½ tsp cumin (jeera) powder

1 tsp coriander (dhania) powder

Peel and slice the mushrooms. Rinse and place in a bowl. Peel and chop the onions and set aside. Dice the tomato. Heat oil in a small pot on medium heat and add the onions. Thereafter, add the cinnamon stick, star aniseed, bay leaves and curry leaves. Mix and simmer until the onions are translucent. Add the garam masala, cumin (jeera) powder, coriander powder, turmeric powder and the chilli powder. Mix well.

Add the diced tomato and ginger and garlic paste.

Stir and allow the tomatoes to cook until melted. Add a tablespoon of water if necessary. Keep an eye on it as it may scorch at the surface. Stir when needed. Adding too much water will result in a watery curry because once the mushrooms are added, they will let out retained water.

Once the tomatoes have cooked, add the mushrooms and salt to taste.

Stir it to ensure the mushrooms are coated in the spices. After a few minutes, the mushrooms will shrink and release excess water. Allow the mushrooms to cook until the water has evaporated, leaving a gravy behind. This takes about 6 to 8 minutes. Once the water has evaporated, turn off the heat.

Best served with soft white bread or rotis.

Serves 2-3.