Khumbyun Dhaag Mein |Mushroom Curry
Author: Alka
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Podaxis Pistillaris , a kind of mushroom, cooked in Sindhi style gravy
  • Mushrooms 12-14
  • Onions 3 large
  • Tomato 1
  • Green chilies 2-3
  • Ginger 1”
  • Tej patta 1
  • Turmeric powder ½ tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 tsp or less
  • Salt as per taste
  • Oil 2 tbsp
  • Coriander leaves for garnish
  1. Rinse well with water and scrap the skin of Khumbyun. (If using button mushrooms, clean with kitchen cloth to get rid of dirt and grit.)
  2. Cut mushrooms horizontally into 2 or 4 pieces or slice as desired.
  3. Finely chop onions, tomato, ginger and chilies.
  4. In a pressure cooker, heat 2 tbsp of oil (or more if you want smooth gravy) and add chopped onions.
  5. Sauté on medium flame till onions are brown (caramelized). Add chopped tomato, chilies, ginger and cook on high heat for a minute or so.
  6. Add a cup of hot water and close the lid of cooker. After the first whistle, lower the flame and let the contents cook under pressure for 5-7 minutes.
  7. Put off the flame and let the cooker cool down. Once the pressure is released, whisk the gravy using wooden whisk (Mandhiyaro), till homogenous.
  8. Add mushrooms, salt, tejpatta followed by turmeric, coriander powder and garam masala powder and mix well. Add 2 cups of hot water and again close the lid of cooker. Cook for 3-4 whistles or lower the flame after first whistle, and cook under pressure for 10 minutes.
  9. Garnish with coriander leaves and serve Khumbyun ji Bhaji with roti or as a side with Dal and rice.
Recipe by Sindhi Rasoi |Sindhi Recipes at