Mushroom curry recipe

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Preparation Time : 30 mins Cooking Time : 20 min to 30 mins Serves : 4

This Mushroom curry is a delicious side dish to serve as a side dish for rice or Rotis. This is an easy recipe of white button mushrooms in an onion-tomato based medium spiced, coconut-based curry with freshly roasted and grounded aromatic spices that makes a flavourful and tasty curry. 

Ingredients:

Button Mushroom – 200 gms

Onion – 2 no’s chopped

Tomato – 2 no’s chopped

Curry leaves – 1 spring

Salt to taste

Jaggery – 1 tsp

Oil to fry

To dry roast –

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Byadgi – 5 or 6 no’s

Coriander – 1 tsp

Cumin – 1/2 tsp

Fenugreek – 1/4 tsp

Asafoetida – 1/4 tsp

Cloves – 3 no’s

Cinnamon – 1 small stick

To grind –

Coconut – 1/2 cup

Onion – 1 small

Garlic – 4 to 5 pods

Tamarind – 1 small marble sized

 

 

 

 

Method:

Rinse and chop mushroom into thin slices and keep ready.

Heat a Kadai dry roast chilies, coriander, cumin, fenugreek, cloves, and cinnamon on a medium flame, allow it to cool to blend.

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Blend it to a coarse powder and keep ready.

Grind coconut, garlic, tamarind, and onion into a smooth paste and keep ready.

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Heat a Kadai with oil, when it is hot, fry onion, curry leaves until onions turn translucent, then add chopped tomatoes, saute until it becomes soft, then add chopped mushroom, saute for few mins, then add roasted and powdered spices. Saute.

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Add 1/2 cup of water, cook covered for 5 mins.

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Add coconut paste, combine, add water to adjust the consistency. bring it to boil on a medium flame, cook covered.

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Boil until a thick gravy, garnish it with chopped coriander. switch off the flame.

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Serve hot with rice or Rotis.

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Enjoy !!!

 

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