MASALA MUSHROOMS

This is one of my favourite receipe where i can see mushrooms being firm in the gravy and for that i like to use little brown mushrooms and saute them seprately before putting them in fresh tomatoe sauce.

INGREDIENTS
3-4 tabs canola oil
8 ounces little brown mushrooms,cleaned and cut in halves
1 tsp minced garlic
3 vine ripe tomatoes chopped roughly
1/4 tsp red chili flakes
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp salt
Cilantro leaves for garnish

Heat 2-3 tabs oil in nonstick skillete over medium to high heat, add mushrooms and saute them for 2-3 minutes or until they turn golden and juices are evaporated. Transfer them to a bowl with a slotted spoon and keep aside.

In the same skillete heat rest of the oil on medium heat, add minced garlic and stir it for about 30 seconds for it to get little brownish. Add tomatoes, chili flakes, turmeric, garam masala and salt and continue cooking for 6-8 minutes until tomatoes are soft and blended and oil seprates.

Add mushrooms and simmer for about 2-3 minutes on low heat for flavours to get blended. Transfer to a warm serving bowl, garnish with cilantro and serve with rice or with any kind of flat bread as a side dish. It can be served on a toasted bread for open face sandwich also.

SUPER TIP FOR SALT
Salt always draws liquid out of vegetables during cooking process. So salt should be added toward the last part of cooking especially for those vegetables which have tendancy to get soggy very soon, like mushrooms, cabbage, okra and spinach.