A recipe inspired from a local restaurant. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast. I had in usa, but trying to make with Indian style.


Mushroom - 1 cup (any type of Mushroom)
Egg - 1
Tomato - 1
Onion - 1
Green chilli - 4
Red chilli - 1
Curry leaves - 1 spring
Garlic - 4 pods
Ginger - 1 inch
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chilli powder - ½ tsp
Coriander powder - 1 tsp
Black pepper powder - ¼ tsp
Turmeric powder - ¼ tsp
Salt for taste
Oil for seasoning


Wash the Mushroom thoroughly and gently squeeze to remove the excess water.

Heat 3 tsp of oil in a pan. Once oil hot add mustard seeds, cumin seeds, Urad dal.

Once mustard start spluttering add chopped garlic and ginger. Fry it till raw smell goes out.
Then add chopped onion, chopped green chilli and broken red chilli, curry leaves and fry it till onion become translucent.

Add red chilli powder, coriander powder, black pepper powder and turmeric powder and stir it. Once raw smell goes out add tomato and stir it. Cook until the tomato become mushy.
Now add cut mushroom and stir it. No need to add water since mushroom will leave out some water. That water enough for cooking.

Cook till the water evaporated.
Break the egg and beat it thoroughly.

Now move out the cooked mushroom into one side of pan and add the beaten egg in another side and scramble it.

Once eggs scrambled properly mix it with mushroom fry.
Now the Mushroom egg fry is ready to serve.

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