Ingredients
1 pack of mushrooms(around 15 numbers)
1.5 cups finely chopped onions
1 big tomato finely chopped
1 tsp red chilli pdr
1/2 tsp turmeric pdr
2 green chillies
3 tbsp oil
a pinch if hing/ asafoetida
1 sprig of curry leaves
1/2 tbsp ginger garlic paste
Small gooseberry size tamarind
Salt to taste
Chopped coriander leaves
To be roasted and ground:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khuskhus
4-5 methi dana/ fenugreek seeds
8 peppercorns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini
for the marination:
2 tsp salt
1/2 tsp turmeric powder
Marinate mushrooms with these ingredients for 20 minutes.
Procedure
Dry roast the mentioned ingredients and grind into a fine powder, keep aside
Wash and cut the mushrooms, marinate with the mentioned ingredients and keep for 30 mins
Heat oil in a pan, add hing, curry leaves, slit green chillies and fry for a second
Add chopped onions and fry till transparent
Now add the chopped tomato and fry till it becomes mushy
Add ginger-garlic paste and fry for 5 mins followed by red chilli pdr and turmeric pdr, 2 tsp ground masala powder, fry for 2-3 mins
Add cut mushrooms, salt to taste and little water
Cover with a lid and cook till mushrooms are done
Check the salt and garnish with chopped coriander leaves
Serve hot with roti, naan, dosa, idli or rice.
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