This is my second recipe today and exactly opposite of the former one. That was spice less and this is full of spices and you will feel a burst of flavours in it. It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice. Step wise recipe is given below , hope you will definitely give it a try.
SPICY MUSHROOMS CHETTINAD
400 gms mushroom , diced
1 big onion, finely chopped
2 medium tomatoes, finely chopped
2 tsp ginger garlic paste
2 green chillies or dry red chillies, broken in two
1 1/2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp cumin seeds
1/4 tsp asafetida (heeng)
1 spring curry leaves
2 tbsp green coriander leaves
1/2 cup fresh grated coconut
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
4 green cardamom
1 inch piece cinnamon stick
10 almonds, soaked in warm water
1/2 piece of bread ( optional)
First of all roast all spices mentioned in Chettinad masala section in 1/2 tsp oil except coconut, almonds and bread. When it become aromatic then add coconut and roast till it become light brown and aromatic.
Heat 2 tsp oil in a wok add asafetida followed by cumin seeds, let it crackle then add curry leaves and green chillies. Saute for a min and add chopped onions. Fry till transparent pink then add ginger garlic paste, saute for two mins then add prepared paste along with turmeric powder, chilli powder and black pepper powder.
Fry till it starts leaving edges of the wok. Now add chopped tomatoes and little salt. Again fry till it become mushy and cooked. Add chopped mushrooms and saute at high flame for 4-5 mins .
You can omit bread as it's added only to thicken gravy.
This is a delicious mushroom curry which can be added in any party menu. Hope you will like it.
Please pour your valuable comments and suggestions here, they meant a lot to me.