Indian Tangy Mushrooms (Chiayou)

Indian Tangy mushrooms (Chiayou)

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Servings: 2
Calories: 164


  • 1.1 lb Mushrooms guchhi, halved
  • 2 floz Mustard sarson oil
  • a pinch Asafoetida hing
  • 1/2 tsp Fenugreek seeds methi dana
  • 1/2 tsp Jimmu optional
  • 2 tsp Garlic lasan, peeled, crushed
  • 1 Onion medium-sized, thinly sliced
  • 1/2 tsp Turmeric haldi powder
  • Salt to taste
  • 3 1/2 oz Yoghurt dahi
  • 1/2 tsp Timmur ground
  • 1 tsp Coriander dhaniya powder
  • 1/2 tsp Cumin jeera powder
  • 1 tsp Red chilli powder
  • 1 tsp Ginger adrak paste
  • 2 Tomatoes medium-sized, chopped
  • 1 tbsp Green coriander hara dhaniya, chopped


  • Heat the oil till it starts smoking. Lower heat and add asafoetida, fenugreek seeds, and jimmu. Add garlic and cook till brown. Add onion and cook further till brown.
  • Add the mushrooms and cook on high heat for a minute. Mix in the turmeric powder, salt, yoghurt, all the powdered ingredients, and ginger paste.
  • When the liquid gets absorbed, add the tomatoes and cook on medium heat till the oil separates. Garnish with green coriander and serve.
Calories: 164 kcal
Carbohydrates: 25 g
Protein: 13 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 398 mg
Potassium: 1349 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 1416 IU
Vitamin C: 28 mg
Calcium: 126 mg
Iron: 3 mg
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