Most of the days during the week, we have rotis or chappathis for dinner, and I have to come up with some side dish using any vegetable that's in hand. I had bought this pack of button mushrooms the previous day, I like to cook them when they are fresh and white and since it's been a long time that I had cooked any kind of kurma, I made this one with the mushrooms. To add some color to the dish, I threw in some fresh green peas, the result was very satisfying, this goes well with any kind of bread or any pilaf or briyani..
Need To Have
Button Mushrooms - 200 gms, diced
Fresh Or Frozen Green Peas - 1/4 cup
Onion - 1 small chopped
Turmeric Powder - 1/4 teaspoon
Cinnamon - 1" piece
Curry Leaves - 10
Coriander Leaves - to garnish
To Grind
Onion - 1 small
Tomato - 1
Grated Coconut - 1 + 1/2 tablespoon
Cashews - 4
Fennel Seeds - 1 teaspoon
Grated Ginger - 1 tablespoon
Garlic - 5 cloves
Red Chilly Powder - 3/4 teaspoon
Method
Grind together all the ingredients given under to grind.
Heat some oil, add the cinnamon piece, when it sizzles, add the chopped onion, saute till it turns pink. Then add the ground paste and turmeric powder and saute for about 5 minutes till the raw smell of onion, garlic and ginger goes away.
Now add the mushrooms, mix and cook for 5 minutes, then add the green peas and the curry leaves, cover and cook for another 5 minutes. Remove, garnish with the coriander leaves and serve it warm with rotis or rice.
Note
While sauteing the ground paste, if it sticks to the pan sprinkle some water and continue sauteing.
Can cook the green peas separately in the microwave and add it at the end to maintain its bright green color.
You can add more coconut to the paste to have a more rich kurma, I have limited it for a healthier version, but it still tasted good.
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