Mushroom Choila
Mushroom Choila is a popular Newari-style dish from Nepal, often served as a spicy, smoky, and tangy appetizer or side dish. It is a vegetarian alternative to traditional buffalo or chicken choila, using mushrooms as the main ingredient.
< 30min
Normal
Spicy
Ingredients
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Directions
Cut finely the ginger, the garlic cloves and the green chilies.
Wash and cut the mushrooms into strips.
Cook the mushrooms in water for about 5 minutes.
Cut the tomatoes, the garlic branches and the coriander leaves into small pieces.
Heat the mustard oil in a pan.
When hot add the fenugreek seeds and fry it till it turns dark brown.
Take aside the fenugreek seeds.
After 2 minutes, add the red chili powder, the salt, the cumin powder and the turmeric powder.
Mix everything. As soon as the tomato juice has evaporated, stop cooking.
Add all ingredients, spices, fenugreek seeds and mushrooms to a bowl. Mix everything together.
Garnish with the coriander leaves.
Ready. Enjoy! You can also serve your mushroom choila with chiura (beaten rice), rice, potatoes (aloo) sadheko, lentils, black-eyed beans, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.
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