Mushroom Curry Quesadilla

This curry is inspired by Maddhur Jaffrey’s mushroom mattar (peas) recipe. Usually mushroom curry is made with peas – any vegetable though can take it’s place – no offense peas! This time I used zucchini. I originally made this curry to just eat with rice, but I had a stack of corn tortillas in my fridge so ended up putting it in a quesadilla and eating it with some spicy tomato pickle. I kept making these, but I think I OD’d on corn tortillas – it’s hard to finish a whole package!
The quesadilla reminded me of a crepe I’d order at Ti Couz in San Francisco. They make crepes out of buckwheat and have this one with cheese and mushroom and mushroom sauce on top – so good!
This is what the curry looks like:
Curry and rice

Mushroom Curry
Serves 8
3 tablespoons ghee or oil
1 teaspoon cumin seed
pinch of asafoetida, hing
1 medium onion, chopped
1 leak, chopped fine
1/3 teaspoon turmeric
2 cloves garlic, chopped fine
2 green chilies, chopped fine
1 tablespoon ginger, grated
2 cups zucchini, cut into 1/4 inch slices
4 cups of mushrooms, cut into 1/4 inch slices
4 tablespoons crushed tomato
1 teaspoon garam masala
2 teaspoons coriander powder
1/2 cup water
2 tablespoons cream
salt to taste
Heat 2 tablespoons of ghee or oil under medium high heat. Throw in cumin seed and hing and shake up the pan. When the cumin seed starts to brown more and become fragrant, throw in the onions and leeks. Cook the onions/leek for about 15 minutes. Add turmeric and mix well. Stir in the garlic, chilies and ginger and cook for 30 seconds. In the middle of the pan, make room and heat 1 tablespoon of ghee or oil and add in the zucchini and cook for 5 minutes. Add in mushrooms and cook for 10 minutes.
Next add the tomato and cook for 2 minutes. Mix in garam masala and coriander powder well. Add water and simmer for 5 minutes (you can cook more if the zucchini and mushroom are not tender) Mix in cream and turn off the stove. Add salt to taste and garnish with cilantro leaves.
Mushroom Curry Quesadilla
2 corn tortillas
2 tablespoons of mushroom/zucchini curry
small handful of grated monterey jack cheese
Put just a few drops of oil on a non stick skillet and fry up corn tortillas under medium heat. When one side is browned spread out mushroom curry and cheese on it. Cover with another browned side of tortilla and cook until both outside are browned.
Serve with a hot sauce or Indian pickle.

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