- Enoki mushroom - 1 pack (12 oz) you can use button mushroom instead.
- Eggs - 3
- Grated coconut - 1/2 cup
- Mustard seeds - 1/4 tsp
- Green chillies - 5 chopped
- Shallots - 5 chopped
- Curry leaves - 1 spring
- Pepper powder - 1/4 tsp
- Salt - to taste
- Oil - 2 tbsp
Wash, drain and cut the mushroom into small pieces. Since I used the tiny variety I did not cut them.
Heat oil in a pan and add the mustard seeds.
When it splutters add in the shallots and green chilly and mushroom and stirfry until the water conten in the mushroom is gone.(Mushroom usually gived out a lot of water so while cooking keep it on a high flame uncovered and stir fry until dry).
Once the mushroom is dry push it to the side of the pan and add the remaining oil .
Break in the eggs and sprinkle the pepper powder and salt to taste and scramble it.
Add in the grated coconut and stirfry the egg until almost cooked.
Stir the egg mixture with the mushroom mixture and fry until dry.