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chau ko tarkaari (mushroom curry-nepal)

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

This works best with oyster mushrooms, but any variety will work.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chau ko tarkaari (mushroom curry-nepal)

  • 1 lb
    fresh oyster mushroom
  • 2 Tbsp
    vegetable oil
  • 1 tsp
    dry mustard powder
  • 1/4 tsp
    fenugreek seeds
  • 1/4 tsp
    dried chives
  • 1 md
    onion, finely chopped
  • 2
    fresh hot green chilies, halved lengthwise
  • 2 clove
    garlic, minced
  • 1 1/2 tsp
    minced fresh ginger
  • 1/2 tsp
    ground turmeric
  • pinch
    ground asafetida (optional)
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/2 tsp
    cayenne pepper

How To Make chau ko tarkaari (mushroom curry-nepal)

  • 1
    Rinse mushrooms under running cold water (do not soak) and drain. Cut off about an inch from the bottom of the stems and discard. Break mushrooms into bite-sized pieces and set aside.
  • 2
    Heat oil in a wide skillet over medium-high heat and stir in dry mustard, fenugreek and chives. Fry about 5 seconds.
  • 3
    Add onion, green chilies, garlic, ginger, turmeric and asafetida. Fry until onion softened, about 5 minutes.
  • 4
    Add mushrooms, coriander, cumin, salt and cayenne and cook, stirring, until most of the liquid has cooked off from mushrooms, about 10 minutes.
  • 5
    Serve.
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