Mushy mushrooms, tangy tomatoes

Ingredients

200g Button mushrooms (wiped clean with moist cloth and sliced,including stems)    

2 Tomatoes (medium-sized) 

1 Onion (medium-sized, peeled and chopped)                   

2 Green chillies (deseeded and chopped not too fine)      

1 tsp Ginger-garlic paste 

(optional)  

½ tsp Black peppercorn (freshly powdered)

1 large pinch of mixed dried herbs of choice

OR

½ tsp each of cumin and coriander powder for a desi flavour

1 tbsp Oil or butter

Salt to taste

Method:  Heat oil/butter in a skillet/shallow pan. Put the tomatoes in it first and when these are a little mushy add onions and garlic-ginger paste, if using. Stir-fry for 30 seconds then add the mushrooms along with dried herbs/powdered spices. Let the mushrooms sweat and cook in their own juice uncovered. Stir constantly on medium flame till mushroom are cooked to taste retaining a ‘bite.’ The mushrooms wrapped in masala should remain moist. Garnish with green chillies. By the way you can forget the toast and enjoy this stuff with hot phulka, parantha at room temperature, even stale pooris! A heaped spoonful with steamed rice and dal also tastes good.