Ingredients
10 mushrooms
6 tsp oil + 2 tsp
2 finely chopped onions +1 onion
2 sprigs of curry leaves
Salt to taste
Chopped coriander leaves
For the masala paste:
1 cup fresh coconut gratings
2 tsp coriander seeds / daniya
1 tsp cumin seeds / jeera + 1/2 tsp
4-5 fenugreek seeds/methi
1/2 tsp turmeric powder / Haldi
4-5 byadgi / Kashmiri red chillies
Chickpea size tamarind
4 garlic cloves
1 tsp oil
In oil roast daniya, jeera, methi and red chillies till you get a nice aroma.
First grind 2 tbsp coconut with turmeric powder, tamarind, roasted daniya, jeera, methi and red chillies, make a smooth paste, adding little water
Keep the paste aside
In the same mixer, jar put the remaining coconut gratings, garlic cloves and 1/2 tsp jeera and just pulse it. Make a coarse paste without water.
Procedure
Wash mushrooms and cut into four.
Heat oil saute chopped onions till translucent, add the masala number 1 and fry well for 5 mins
Now put the mushrooms, salt to taste and mix well
Add the coarsely ground masala,1/2 cup water and cook till the mushrooms are cooked
Check for salt, garnish with coriander leaves
Heat 2 tsp oil, put curry leaves and chopped one onion and fry till they turn brown
Add this tempering to the prepared sukkha and mix.
Serve hot with rice, roti or dosa.
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