I love Chettinad cuisine! The smoky spice combination of roasted and ground cumin, fennel, black pepper and coriander is something to rave about. Today, I made a declicious dish of portabello mushrooms cooked Chettinad style. Do give it a try!
P.S- Chettinad is a region in South of India which boasts of great cuisine including all time favorites – idli, dosa and appam.
4 large Poretabello mushrooms
2 medium onions, sliced
1 large tomato, chopped
2 green chillis, slit lengthwise (serrano peppers)
1 cup frozen peas, thawed
3 tsp East India Pantry Chettinad Masala (can substitute with 1 tsp each cumin, coriander, black pepper, fennel powders)
3 tbsp olive oil
Salt to taste
2 tbsp Cilantro, chopped to garnish
Wash and cut mushrooms into 1 inch pieces.
Heat oil in a pan. Add slit chillis and onion and fry till translucent.