Mustard Mushroom with Cumin Rice (Chhatu rai with Jeera rice)

Submitted by:
Atal Bihari Swain, Konstanz, Germany
Physics

Image Source: Author

Ingredients

Mustard mushroom:
200g mushrooms
2 medium size potatoes
1 big size tomato
2.5 tablespoons mustard seeds
3 cloves garlic
1 teaspoon red chilli powder
1 teaspoon turmeric powder
3 tablespoons oil
1 pinch cumin seeds
1 medium size onion
Salt (according to requirement).

Cumin rice:
1 tablespoon cumin seeds
1 green chilli
1 small size onion
50g green peas
300g cooked rice
2 tablespoons salt
1 tablespoon oil
1 tablespoon garam masala, auxiliary

Mustard mushroom:

1. Cut the mushroom and potatoes into a regular size. To be very precise, cut the mushrooms into two pieces and slice the potatoes and each slice into two pieces. Clean and keep them aside. Also, cut the onions and tomatoes for the recipe.

2. Now, take the mustard seeds, garlic and chillies, and blend them completely with some water to get a paste of it.

3. Take a dry pan, heat it in medium flame and put some oil into it. When the oil gets heated, add a pinch of cumin seeds followed by the cut onions, and saute them well.

4. When the onions turn brown, add some chilli powder, turmeric powder, and saute well for another minute.

5. Now, add the blended paste into it and saute for around 40-45 seconds (Don’t fry it more, it may cause a bitter taste).

6. Then, add the mushrooms, potatoes and required amount of salt and mix them all homogeneously. Now add the sliced tomatoes to the pan and mix them properly. Finally, cover the lid until the mushroom and potatoes are cooked.

7. Now take off the lid, add some water, saute well, and heat the curry for another 5-7 minutes. Now the mustard mushroom is ready to serve.



Cumin rice:

1. Cook the rice and keep it aside.

2. Cut the onion and green chili. Keep ready the green peas and cumin seeds with you.

3. Take a dry pan, heat it in medium flame and put some oil into it. When the oil gets heated add a pinch of cumin seeds followed by the cut onions, green chili and saute them well.

4. Now, when the onions turn brown, add green peas, put the necessary salt and saute well for 2 to 3 minutes.

5. Finally, add cooked rice followed by garam masala and saute well. You can also squeeze half lemon for better taste and your cumin-rice is ready to serve.

Background

It is one of my favourite dishes which is used to prepare by my mother. I learnt this recipe from her at a young age.
Yes, we are using comparatively more mustard seeds with mushroom, hence it is called mustard mushroom.
It is a familial meal which is invented by my mother in her kitchen.

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