Mushroom Thoran ( Kerala style Stir Fry)

Did you know mushrooms are the only source of vitamin D in the produce aisle? These are the only exceptional one to the rule that plants don't naturally contain vitamin D.(read it here)They also are a rich source of many antioxidants, minerals and has beta glucans (an important factor for immunity stimulating there by reducing chances of allergies). Friends, here is a simple yet delicious stir-fry recipe of this nutritious veggie.It tastes similar to scrambled eggs.It is one of my mom's signature recipes, which I loved a lot as a kid.And now my kids love this too.Enjoy this with steamed rice !!!

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Serves ~ a small bowl

Author ~ Julie

Ingredients
button mushrooms 1pck
shallots 4-5 sliced
*onion medium-sized, chopped fine 1/2
garlic 2 cloves sliced
green chillies 3-4
pepper powder 1/2 tsp
turmeric powder 1/3 tsp
grated coconut 1/3 cup
mustard seeds 1/2 tsp
fennel seeds 1/2 tsp
curry leaves a sprig

dry red chillies 2 broken
salt to taste
oil 2-3 tsp


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Method
-Wash the mushrooms and pat dry on a paper towel.Clean the mushrooms by peeling the outer smooth skin.Finely chop the mushrooms.Keep ready all other ingredients listed.
-Heat a pan with oil.Splutter mustard seeds on medium flame and then add the dry red chillies. Add in the finely chopped onion, shallots, green chillies and curry leaves.Sauté till the onions/ shallots become translucent.
-Add in the turmeric powder, pepper powder.Sauté half a minute and then add the finely chopped mushroom.Toss it well, add salt.

- In the meantime, crush the coconut with fennel seeds and garlic cloves.(DON'T ADD ANY WATER)
-Cover and cook for 5 minutes, wait till the mushroom changes colour and leaves out water.Uncover the lid and add in the grated coconut mix, cover and leave on low heat for 2 mins.Adjust salt.
-Ensure that there is no moisture left out and is dry stir-fry.Serve warmed with steamed rice !!!

NOTES
* I have used regular button mushrooms.

* Use shallots 1/2 cup sliced if you get it abundantly, or just replace with onion and shallots.  
* Remember that mushroom once cooked will be reduced to half the original amount, so plan accordingly.
* Add in salt lesser than required the first time and then adjust because mushroom shrinks as it gets cooked, so you may need less salt than it seems.

* You can add powdered fennel too instead of the fennel seeds.
* Adjust the green chillies as per tolerance.