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Spicy Fried Mushroom

Ingredients:
250 g Fresh oyster mushroom, wash and cut each into 4 pieces.
250 g Boiled chick peas
12 – 15 nos Bird’s eye chili – chopped
1 Large onion, finely chopped
5 pips Garlic, minced
1 tsp Coriander powder
3 tsp Seedless tamarind paste mixed with 9 tbsp water
1 tsp AJI-SHIO® Flavoured Black Pepper
3 tsp Homemade five spice powder
3 tsp SERI-AJI® Masak Merah Seasoning
2 tsp Dry fenugreek leaves
Pinch of Asafetida powder
1 tsp Turmeric powder
3 tsp Cumin seeds – crushed
3 – 4 sprigs Curry leaves
3 tbsp Cooking oil
To taste Salt
A dash AJI-NO-MOTO®
Some Cilantro leaves for garnishing
Method
  1. Heat the oil in a pan. Add cumin seeds, bird’s eye chilies, pinch of asafetida and curry leaves. Tamper these ingredients.
  2. Add chopped onions. Sauté till onion becomes soft and slightly changing color. Add minced garlic and sauté for few seconds.
  3. Bring in turmeric powder, SERI-AJI® Masak Merah Seasoning, coriander powder and salt to taste. Continue to sauté till oil begins to separate.
  4. Add mushrooms and chick-pea and stir well. Cover the pan and let it cook for 2 – 3 minutes. Add a little water, followed by the tamarind juice. Cook it open till it becomes dry in a moderate fire.
  5. Finally add five-spice powder, AJI-SHIO® Flavoured Black Pepper, AJI-NO-MOTO® and dry fenugreek leaves. Let it simmer on low heat for 2 – 3 minutes. Remove from heat. Dish it out and garnish with cilantro.

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