Mushroom Curry Chyau ko Tarkaari

Name: Mushroom Curry Chyau ko Tarkaari
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; Small pinch ground asafetida; ⅛ teaspoon timmur (Nepali pepper), finely ground with a mortar and pestle; ⅛ teaspoon timmur (Nepali pepper), finely ground with a mortar and pestle; Salt to taste; ½ teaspoon cayenne pepper powder; 2 tablespoons mustard oil; 1 pound fresh oyster mushrooms; 1 medium onion, finely chopped (about 1 cup); ⅛ teaspoon jimbu (Nepal aromatic herb); ⅛ teaspoon jimbu (Nepal aromatic herb); ¼ teaspoon fenugreek seeds; 1½ teaspoons minced fresh ginger; 2 medium cloves garlic, minced; 2 fresh mild or hot green chilies, halved lengthwise; 2 fresh mild or hot green chilies, halved lengthwise

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Many Nepalese consider mushrooms (chyau) a delicacy. This recipe works best with oyster mushrooms, which offer a delicate, mild, and velvety texture, but it can be made with any variety of mushrooms.

Ingredients

1 pound fresh oyster mushrooms
2 tablespoons mustard oil
¼

Asia
Nepal
Side dish
Vegan
Gluten-free

Method

Rinse the mushrooms under running cold water and drain (do not leave them in the water for a long time, as they become water logged). Cut off about 1 inch from the bottom of the stems and discard. Break the mushrooms into bite-size pieces and set aside.

Heat the mustard oil in a wide skillet over medium-high heat until faintly smoking. Add the fenugreek seeds and jimbu and fry until dar