Button mushrooms is a rich source of Vitamin D. It is rich in anti-oxidant and reduces cholesterol. Today I am posting kurma made of mushrooms.
Ingredients: |
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| Mushroom | – | 200 g. (chopped lengthwise) |
| Baby Corn | – | 10 (chopped into 1 inch pieces) |
| Onion | – | 1 (finely chopped) |
| Tomatoes | – | 2 (finely chopped) |
| Garlic | – | 3 cloves (finely chopped) |
| Ginger Chilli paste | – | ½ tsp. |
| Red Chilli powder | – | 1 tbsp. |
| Salt | – | as needed |
| Turmeric Powder | – | ½ tsp. |
| Cumin Powder | – | 1 tbsp. |
| Coriander Powder | – | 1 tbsp. |
| Cumin Seeds | – | 1 tsp. |
| Garam Masala | – | 1 tsp. |
| Oil | – | 2 tbsp. |
For Grinding: |
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| Oil | – | 1 tbsp. |
| Ured Dhal | – | 1 tbsp. |
| Chana Dhal | – | 1 tbsp. |
| Grated Coconut | – | ½ cup |
| Cashew nuts | – | 8 |
| Curry Leaves | – | a handful |
Method:
- Heat oil in a pan and add channa dhal and Ured dhal. Roast them until dal gets light brown in colour.
- Add curry leaves, cashew and cook it for a minute over a medium to low heat. Add coconut and mix well. Switch off the flame. Don’t cook it for long time, it may burn. Let them cool down.
- Take this roasted mixture into blender, grind it in to a very smooth paste using 1 cup water.
- Heat oil in a pan and add cumin seeds. When it splutters, add ginger-chilli paste, garlic and curry leaves and cook them for half a minute.
- Now add chopped tomato, chopped onion and cook them for 2 minutes over medium heat.
- Then add mushroom, corn and salt and mix well.
- Now add ½ cup of water, cover it with lid and cook them for 3 to 4 minutes over medium heat till mushroom are cooked well.
- Add turmeric powder, chili powder, cumin and coriander powder and garam masala and mix well.
- Now add prepared ground coconut paste and mix well.
- Keep in simmer for 5 minutes over medium to low heat. Stir occasionally.
- Add kasuri methi at the end and mix well. Switch off the flame.
- Tasty mushroom and baby corn kurma is ready to be served.