Mushroom Chilli Fry

My late mother often prepared this dish with the mushrooms that paternal grandfather brought from the fields. She added a dash of tamarind pulp to neutralize any itchiness or to prevent allergies after consuming the mushrooms. The sourness is balanced with the addition of whole red chillies, complemented with sweetness from the onions. A quick and easy dish to
prepare. Meaty, delicious and served as a side with the main meal.
 
Mushrooms should be stir-fried with the onions and rest of the ingredients on medium-high heat. This locks in their juices preventing them from releasing too much of it. Cooked in a skillet and ready in minutes, this recipe comes in handy when you are pressed for time. I have used button mushrooms but feel free to cook with the type you prefer. Tamarind pulp can be substituted with two pieces of kokum.
 
For health benefits on mushrooms, please click here.

Mushroom Chilli Fry
(Serves 4)
 
Ingredients:
1/2 kg button mushrooms (sliced or chunks)
2 onions (sliced or chunks)
4 red boriya chillies (also known as button chillies)
3 tablespoons tamarind water
4 large cloves of garlic (finely chopped)
1/2" ginger (grated)
freshly cracked black pepper (from peppermill)
2 tablespoons oil
salt
 
Method:
In a skillet, heat oil and fry onions till light brown.
 
At this time, use a colander and wash the mushrooms gently scrubbing off the dirt under a tap of running water. Pat dry using paper towels. (Note: Wash
mushrooms just before use.) 

(I have cut each mushrooms into four and the onions into chunks. If you slice the mushrooms then do the same with the onions.)
 
Add the garlic, ginger and red chillies, fry for a couple of minutes. Stir in the tamarind water and mushrooms. Season with salt and pepper. Cook on medium-high heat for 3 to 4 minutes till mushrooms are done and chilli fry dry.
 
Serve as a side dish with the main meal.

Note:

1. Tamarind water can be substituted with two dried kokum petals. No need to add any water.
2. Use desired whole red chillies.