Succulent Mountain Mushrooms

Name: Succulent Mountain Mushrooms
Yield: Serves 3 to 4 as a Main Course, 5 to 6 as a Side Dish or a Sauce
Cuisine: India
Ingredients: 3 tablespoons mustard oil or vegetable oil; Pinch of asafoetida powder; About 1 cup finely diced tomatoes (fresh or canned); ¼ cup chopped coriander leaves (optional); ¼ teaspoon fenugreek seeds; ½ pound white button or portobello mushrooms (about 3 cups coarsely chopped); 1 teaspoon ground coriander; ¼ teaspoon nigella seeds; 1 medium-large onion, thinly sliced; 2 teaspoons minced garlic or garlic mashed to a paste; 1 teaspoon minced ginger or ginger mashed to a paste; ½ teaspoon ground cumin; ¼ teaspoon cayenne, or more to taste; ½ teaspoon turmeric; ⅓ cup plain (full-fat or reduced-fat) yogurt

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We haven’t come across mushrooms much in the Subcontinent, so we were happy to discover this dish, called chiayou, a cross between a simmer and a stir-fry. It’s from the mountainous Darjeeling area of northern India, near Sikkim.

The mushrooms are stir-fried in mustard oil, very characteristic of the region, with onions and whole spices, then flavored with powdered spices. It all comes together easily in about fifteen minutes. The sauce is thickened with yogurt, then chopped

Ingredients

Asia
India
West Bengal
Side dish
Vegetarian
Gluten-free

Ingredients

Method