Mushroom Soywadi Masala

Ingredients 

• 15-20 fresh button mushrooms, quartered
• 1 1/2 cups soy bean wadi
• 1 1/2 teaspoons oil
• 1 bay leaf
• 5-6 black peppercorns, crushed
• 1 inch ginger, chopped
• 5 garlic cloves, chopped
• 3 medium onions, chopped
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 2 medium tomatoes, finely chopped
• Salt to taste
• 1/2 teaspoon garam masala powder
• A few fresh mint leaves, finely chopped

Method

1. Soak soy bean wadi in warm water for fifteen to twenty minutes. Squeeze to remove excess water, cut them into two and keep aside. Heat oil in a non-stick pan, add bay leaf and crushed peppercorns and stir-fry briefly.
2. Add ginger and garlic and cook on high heat for half a minute, stirring continuously. Add onions and continue cooking until onion turns translucent. Add red chilli powder, coriander powder and turmeric powder and stir well.
3. Add the tomatoes and salt and continue cooking over medium heat. Add the mushrooms and soaked soy bean wadi. Stir well. Sprinkle garam masala powder and mint. Mix well. Cook over high heat for two minutes. Cover and simmer over medium heat for two to three minutes. Serve hot.

Nutrition Info