Spicy Mushroom Chettinad
A fiery Mushroom Chettinad, a south Indian dish from a region known for its vibrant, spicy cuisine.
Servings: 8
Calories: 49kcal
Ingredients
- 1 pound cremini mushrooms (or button mushrooms, halved or quartered if large)
- 1 green bell pepper (cut into fairly large chunks, about 1-inch square)
- 1 medium onion (finely minced)
- 2 large tomatoes (diced)
- 4 cloves
- 4 green cardamom pods , whole
- 2 inch piece cinnamon
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon ginger garlic paste
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 2 green chili peppers (minced)
- 1 sprig curry leaves
- 1 teaspoon avocado oil or any neutral oil
- 1 tablespoon ground black pepper (use less for less heat)
- Salt to taste
- 2 tablespoon cilantro (chopped, for garnish)
Instructions
- Heat oil in a saucepan. Add the mustard and cumin seeds and let them sputter.
- Add the cloves, cinnamon, cardamom and bay leaves and stir for a minute. Add the onions, curry leaves, and green chillies.
- Sprinkle some salt and saute the onions until they start to brown.
- Add the ginger and garlic and saute for another minute.
- Add the turmeric, red chilli powder, coriander powder and cumin powder. Stir to coat with the oil and toast for a minute.
- Add the tomatoes and saute, stirring frequently, until the tomatoes begin to express the oil.
- Add the mushrooms, green peppers, and salt to taste.
- Stir everything together, lower the heat to a simmer, cover with a lid, and cook for 15 minutes or until the vegetables are tender and have expressed some liquid.
- Finish by adding the black pepper and coriander leaves. Turn off the heat.
Nutrition
Calories: 49kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Potassium: 458mg | Fiber: 3g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg