Gongura Podi Mushroom Stir Fry
Button mushrooms and Zingy Gongura Podi were made for each other — the mushrooms' deep umami soaks up the podi's sharp, sour-garlicky heat the way a good Andhra dry curry does. Crank up the heat, let the moisture evaporate, and what you get is a stir-fry that lands somewhere between a classic gongura vepudu and a Chinese-style dry sauté. One pan, one seasoning, and dinner is done.
Prep: 10 min | Cook: 12 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Zingy Gongura Podi
- 250g button mushrooms, wiped clean and halved
- 1 medium onion, thinly sliced
- 2 tbsp oil
- 2 tbsp water
- Salt to taste salt
- handful coriander leaves, roughly torn (to finish)
Method
- Heat oil in a kadai over high flame until it just begins to shimmer — you need the pan genuinely hot before the mushrooms go in.
- Add the sliced onion and toss on high heat for 2 to 3 minutes until the edges start to brown and char slightly.
- Add the halved mushrooms in a single layer. Do not stir immediately — let them sit on the hot surface for a full minute so they colour and begin to release their moisture.
- Once the mushrooms have browned on one side, toss everything together and stir-fry on high heat for another 2 minutes until most of the liquid has evaporated and the pan looks dry again.
- Sprinkle the Zingy Gongura Podi evenly over the mushrooms, add the splash of water, and toss quickly for 30 seconds — the podi will coat every piece and the kitchen will smell sharply of gongura and garlic.
- Taste for salt, adjust, and take off the heat. Finish with torn coriander leaves and serve hot with roti, chapati, or plain annam.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium