Mushroom Chhoyla with Beaten Rice
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Ingredients
- 500 g chestnut mushrooms, sliced
- 3 tbsp mustard oil
- 4 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp nepali garam masala (timur pepper blend)
- 2 fresh green chillies
- 1 red onion, finely sliced
- 1 lemon
- 150 g beaten rice (chiura)
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 285 kcal
- Protein
- 7 g
- Carbohydrate
- 37.9 g
- of which sugars
- 5.5 g
- Fat
- 11.1 g
- of which saturates
- 1.3 g
- Fibre
- 3.7 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tbsp of the mustard oil in a frying pan over high heat and fry the mushrooms for 6-8 minutes, turning occasionally, until well browned and any liquid has cooked away.
- 2
Heat the remaining mustard oil in a small pan, add the garlic cloves and fresh ginger and fry for 1 minute, then take off the heat and stir in the nepali garam masala.
- 3
Toss the mushrooms with the spiced oil, fresh green chillies, red onion and a squeeze of the lemon.
- 4
Toast the beaten rice in a dry pan for 2-3 minutes until lightly crisp.
- 5
Scatter the chhoyla with the fresh coriander and serve with the toasted beaten rice.
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