Mushroom Egg Masala | Lisa's Kitchen
- 6 large eggs
- cashew chutney:
- 1 cup raw cashews, bits or halves
- 1/2-inch piece fresh ginger, peeled and sliced
- 5 fresh green chillies, with seeds, chopped
- 1 teaspoon sea salt
- pinch of cayenne
- 1/4 teaspoon lemon juice
- dash of rice vinegar
- 1/3 cup water
- 2 tablespoons fresh coriander or parsley, chopped
- 2 teaspoons sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 shallot, finely chopped
- 1 small clove garlic, minced
- 2 - 3 hot chilies, seeded and finely chopped
- 1 teaspoon turmeric
- 2 teaspoons chili powder (kashmiri is recommended)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 - 1/2 teaspoon cayenne
- dash of asafetida
- 1 large tomato, finely chopped
- 5 ounce can coconut milk
- 1 teaspoon sea salt or to taste
- 2 - 3 cups of button mushrooms, sliced
- parsley, chopped, for garnish
