I'm proud to say I was my
mom's inspiration behind creating this dish, rather I was a nag! Yes, i'm
addicted to mushrooms, literally wanting to eat them every week if not
everyday. That's when it happened! My mom spiced up my life with this recipe.
It's a must try combination for breakfast or lunch.
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| EXOTIC MUSHROOM VEG CURRY |
Ingredients:
- 1/2 kg
Mushrooms
- 2 medium sized Onions - finely chopped
- 2 medium sized Tomatoes - finely chopped
- 150 gms Babycorns
- 3 medium sized Potatoes
- 1/2 cup
Peas
- 1 Capsicum
- 3 tsp Pepper
- 2 tsp Mutton Masala
- 1/2 tsp
Chilli Powder
- 1/2 tsp
Corainder Powder
- 1 tsp Ginger-Garlic paste
- 5 Curry leaves
- 1/2 tsp
Garam Masala
- 1 1/2 tsp Salt or as per taste
- 1/4 tsp
mustard seeds
- 1/4 tsp turmeric powder
- 3 cups of Water
- 5 - 6 Tbsp Oil
- Coriander leaves for garnish
Method:
- Wash the mushrooms, baby corns and capsicum well and chop to desired size.
- Boil and peel the potatoes. Mash it well.
- Heat oil in a pan. add mustard seeds and wait for it to splutter.
- Then add onions and fry till golden brown. now add the curry leaves.
- Saute the tomatoes with the onions and add the ginger-garlic paste.
- Stir well and cook till the raw smell goes away.
- Now add the rest of the vegetables.
- Time to spice things up! Add the dry ingredients and mix until well combined.
- Add water and place a lid to cover the pan. It will approximately take 15 - 20 minutes to cook.
- Hot Hot Yummy Mushroom Veg Curry is ready to go with your pooris.
- Don't forget to garnish with freshly chopped coriander.