Quick Mushroom Sukka/ Easy Mushroom Masala Dry

Quick Mushroom Sukka/ Easy Mushroom Masala Dry

By Harshada
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:

In our kitchens, Mushroom is a second aloo or potato. When you have nothing else to make for a meal, especially on those hassled Monday mornings to stuff up tiffins, you make an Aloo. Aloos are very versatile, they fill up the bhindis,laukis and other not so appetizing subjis and somehow made them edible. At least that was the case when we were growing up. But new age kids and husbands are smart. They start off with the ill effects of too much aloos, which included bloating and the after effects as also how yumm they taste as Fast food items like fries and nuggets  rather than made into a borning subji or paratha. Our  dear lil Mushrooms come to the rescue. This ones my Monday morning favorite. Its quick to make and needs some basic preparations. And most importantly,brings back “empty tiffins and full tummies”



  1. Heat oil in a non stick fry pan and fry the sliced onions till translucent.
  2. Add the diced mushrooms and salt. The mushrooms will begin releasing water, so fry till the water dries up.
  3. Add the chopped tomatoes and salt. Mix and cover and cook till the tomatoes are soft and mushy.Add Galaji Stuffed vegetable masala,Sugar,Red Chilli Powder and mix. Add a splash of water to make the mixture come together and cook on open pan for 1 min
  4. Lastly,add a dash of lemon juice and transfer into a serving plate and garnish with fresh coriander leaves. Serve hot with fulkas. The Mushrooms can be cut into bigger chunks for making a snack.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!