Hey all,
The recipe that I going to post today was from a cooking show that I saw on TV some days back. This dish is from the state of Goa and apparently Goans love using coconut in everything. I made this yesterday and it was an instant hit. when I say " hit", it means it was relished by everyone at home including my 3 year old son who surprisingly asked for more. So here it goes, its called.....
MUSHROOM MASALA CURRY
INGREDIENTS
MUSHROOM : 6 LARGE
ONIONS: 1 LARGE OR 2 SMALL
TOMATOES : 1 LARGE OR 2 SMALL
GREEN CHILLIES: 2
COCONUT MILK: 2-3 TBSP
TAMARIND PULP: 1/2 TSP
FOR THE GRAVY
CUMIN SEEDS/JEERA : 2 TSP
CORIANDER SEEDS/DHANIA: 2 TSP
GINGER
GARLIC; 2-3 CLOVES
CORIANDER LEAVES: 1 BUNCH OR 1/2 A BUNCH
COCONUT : 2 TBSP
GREEN CHILLIES: 3
MAKING
Wash the Mushrooms thoroughly and cut each one into 4 equal pieces and keep them aside. Put all the ingredients needed for the gravy and grind them into a nice paste. Take a kadai, pour 2-3 tsp oil. Add the finely chopped onions, slit green chillies, a pinch of turmeric powder and stir them until golden. Add the tomatoes and stir them until the tomatoes have softened and blended well with the onions. Now add the gravy masala and cook them (3-4 mins) with salt till the raw smell of the masala goes away. You can add some water if the gravy is too thick. Finally, add the cut mushrooms, the tamarind pulp and stir them for another 5 minutes until the mushrooms are cooked and blended with the gravy. Don't over cook the mushrooms as it will shrink and soften a lot. Make sure the gas in in low flame, add the coconut milk and cook for a couple of minutes before switching off the gas. Garnish it with a dash of coconut milk and serve them hot with chapatis/rotis.
TIPS
Don't add too much water as Mushrooms releases water when cooked so your gravy might end up too thin. Keep the gas in low flame when adding coconut milk. Don't overcook the mushrooms.
The recipe that I going to post today was from a cooking show that I saw on TV some days back. This dish is from the state of Goa and apparently Goans love using coconut in everything. I made this yesterday and it was an instant hit. when I say " hit", it means it was relished by everyone at home including my 3 year old son who surprisingly asked for more. So here it goes, its called.....
MUSHROOM MASALA CURRY
INGREDIENTS
MUSHROOM : 6 LARGE
ONIONS: 1 LARGE OR 2 SMALL
TOMATOES : 1 LARGE OR 2 SMALL
GREEN CHILLIES: 2
COCONUT MILK: 2-3 TBSP
TAMARIND PULP: 1/2 TSP
FOR THE GRAVY
CUMIN SEEDS/JEERA : 2 TSP
CORIANDER SEEDS/DHANIA: 2 TSP
GINGER
GARLIC; 2-3 CLOVES
CORIANDER LEAVES: 1 BUNCH OR 1/2 A BUNCH
COCONUT : 2 TBSP
GREEN CHILLIES: 3
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| Mushroom Masala Curry |
MAKING
Wash the Mushrooms thoroughly and cut each one into 4 equal pieces and keep them aside. Put all the ingredients needed for the gravy and grind them into a nice paste. Take a kadai, pour 2-3 tsp oil. Add the finely chopped onions, slit green chillies, a pinch of turmeric powder and stir them until golden. Add the tomatoes and stir them until the tomatoes have softened and blended well with the onions. Now add the gravy masala and cook them (3-4 mins) with salt till the raw smell of the masala goes away. You can add some water if the gravy is too thick. Finally, add the cut mushrooms, the tamarind pulp and stir them for another 5 minutes until the mushrooms are cooked and blended with the gravy. Don't over cook the mushrooms as it will shrink and soften a lot. Make sure the gas in in low flame, add the coconut milk and cook for a couple of minutes before switching off the gas. Garnish it with a dash of coconut milk and serve them hot with chapatis/rotis.
TIPS
Don't add too much water as Mushrooms releases water when cooked so your gravy might end up too thin. Keep the gas in low flame when adding coconut milk. Don't overcook the mushrooms.
This looks delicious and am surely going to try it out.
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