Mushroom Curry च्याउको कढी





Mushroom or chyau, Agaricus conpestris, family Solanaceae, is a summer vegetable grown in Nepal, especially in the high mountains.

1 cup of mushrooms

4 teaspoons of mustard oil
1 medium onion
2 garlic cloves
2.5 cm of ginger
1/2 teaspoon of chilli (optional)
1/2 teaspoon turmeric
1 teaspoon of fenugreek seeds
salt to taste.

(The following method is used to detect poisonous mushrooms in Nepal)

Wash the mushrooms with boiled water two or three times.  Beak them into small pieces by hand.  Mix turmeric by consistently rubbing with the hands and allow them to stand for at least 10 minutes.  If they turn black, the mushrooms may be poisonous.  If the colour does not change, then they are edible.

The second method of detecting poisonous mushrooms from non-poisonous mushrooms is to use a silver spoon.  If the spoon with which the mushrooms gets a black coating on it, then the mushroom is poisonous.

Heat oil an fry fenugreek seeds till they jump and become brown.  Squeeze out the turmeric and add the mushrooms.  Add salt and fry again.  Add the ground spices and some water so as to let it become a paste.  Cook them with a little more water if needed.  Serve hot and dry.



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