Chau ko Tarkaari (Mushroom Curry-Nepal)

Chau Ko Tarkaari (mushroom Curry-nepal) Recipe

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Mikekey *


This works best with oyster mushrooms, but any variety will work.


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15 Min
20 Min
Stove Top


  • 1 lb
    fresh oyster mushroom
  • 2 Tbsp
    vegetable oil
  • 1 tsp
    dry mustard powder
  • 1/4 tsp
    fenugreek seeds
  • 1/4 tsp
    dried chives
  • 1 medium
    onion, finely chopped
  • 2
    fresh hot green chilies, halved lengthwise
  • 2 clove
    garlic, minced
  • 1 1/2 tsp
    minced fresh ginger
  • 1/2 tsp
    ground turmeric
  • pinch
    ground asafetida (optional)
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
  • 1/2 tsp
    cayenne pepper

How to Make Chau ko Tarkaari (Mushroom Curry-Nepal)


  1. Rinse mushrooms under running cold water (do not soak) and drain. Cut off about an inch from the bottom of the stems and discard. Break mushrooms into bite-sized pieces and set aside.
  2. Heat oil in a wide skillet over medium-high heat and stir in dry mustard, fenugreek and chives. Fry about 5 seconds.
  3. Add onion, green chilies, garlic, ginger, turmeric and asafetida. Fry until onion softened, about 5 minutes.
  4. Add mushrooms, coriander, cumin, salt and cayenne and cook, stirring, until most of the liquid has cooked off from mushrooms, about 10 minutes.
  5. Serve.

Printable Recipe Card

About Chau ko Tarkaari (Mushroom Curry-Nepal)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Hashtags: #mushrooms #Nepal

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