Mushroom Do Pyaaza

Not the best in food photography...but then I took this from my phone!!!

So this morning I was wondering what to make for A's lunch the following day. Spotted the pack of mushrooms in the fridge and decided to go with mushrooms cooked with crunchy onions and tomatoes.
Now I don't really know why any do pyaaza dish is so called. I don't really buy the explainations on some of the websites- that it gets its name because of the quantity of onions used is twice the quantity of mushrooms. How would that pan out? I mean,  it really wouldn't be very savory- 500 gms of mushrooms with a kilo of onions!
No, it doesn't ring very plausible...and if I find the origins of this dish, I sure will share them with you.
In the mean while, here's what it minimally takes to make this dish. To each his own- feel free to tweak flavors as you please.

Button Mushrooms with Crunchy Onions in Tomato Gravy


You need at the very minimum:

a pack of mushrooms- 200/250 gms
two onions
a single green chilly
two tomatoes
one clove garlic (optional)

salt to taste
a pinch of garam masala

And that's about it!

You need to slice mushrooms thick or thin according to preference (after wiping them with a damp cloth- but wash them if running short on time)

Also need to slice the onions very thin, chop the tomatoes into 8 (4 quarters and their halves), if using the garlic then mince it fine and slit the green chilly into two.

Heat some oil ( a tablespoon of your regular vegetable oil will do) in a thick bottomed pan and let the onions sizzle till they brown a bit.
This is the time to put in the garlic if using- stir it together for about 20 seconds.
Time to add the tomatoes- be careful to not make them all squishy. It's great to bite into them when they are chunky.

Let it all mix together nicely for about a minute.
Add the slit chilly and let the piquant flavor rise a bit.
Time to add the mushrooms- don't add any water as the mushrooms will shed some.

Cook on a relatively high flame or else the mushrooms will lose their crunchiness.
30 seconds on the fire, put in the salt and the garam masala (my mother hates it when I put the masala while cooking- for her it's always added at the end)
30 more seconds and you are good to eat this delish dish with anything you care to eat it with- rice or bread or chapati.
Take your pick and enjoy!