INGREDIENTS:
🔸Mushroom (Locally Grown)– 250 gms
🔸Potato – 1 Medium sized
🔸Tomato – 1 Large size finely chopped
🔸Mustard Paste – 2tbsp
🔸Panch Phoran – 1 tsp
🔸Green chilies – 2 pieces finely chopped
🔸 Red chilli powder – 1/2 tsp
🔸Dry Mango or Ambula – 2 slices
🔸Turmeric Powder – 2 tsp
🔸Salt – According to the taste
🔸Mustard Oil – 2 tbsp
🔸Fresh coriander leaves for garnishing
INGREDIENTS for the MUSTARD PASTE:
🔸1-1/2 tablespoons Mustard seeds
🔸1 teaspoon Cumin seeds (Jeera)
🔸5 teaspoons Coriander (Dhania) Seeds
🔸5 Dry Red Chillies
🔸4 - 5 pods garlic
INSTRUCTIONS:
💠Soak the Dry mango in a small cup for 30mins prior to cooking.
💠Clean the mushrooms.
💠Next, prepare the mustard paste. Soak the black mustard ,cumin, coriander seeds along with the garlic and green chillis for 30 minutes. Grind this to a fine thick paste by adding little water. Add as little water as possible in order to ensure that the paste is thick and not runny.
💠Cut the Mushrooms into thin slices and soak in turmeric water and Potato to thin slices and soak in the water.
💠Heat a pan and add mustard oil to it after it’s heated up.
💠Squeeze excess water from the mushroom and add to pan.
💠Stir Fry the mushrooms till all the water is evaporated and it dried up and cooked properly.
💠Keep aside the sauted mushrooms.
💠 Add oil to the same heated pan, add the Panch Phoran, if not available you can use Cumin seeds as a replacement. After it crackles add the chopped green chilies and add chopped tomatoes.
💠Add the potatoes and sauté it for 4-5 mins.
💠After the potato is semi cooked, add the mustard paste.
💠Add the turmeric powder, red chili powder and salt to the pan.
💠Cook it for 2-3 mins and then cover the pan with a lid and let it cook for 4-5 mins.
💠After the potatoes are cooked properly, add the mushroom and mix it well.
💠Then add the soaked dry mango and the water it was soaked in and cook as per your choice (dry or gravy).
💠Serve with hot white rice.
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