Like eggplants, mushrooms are detested by my husband and my little boy. In fact, hubby would
choose to stay hungry over eating any dish made with these vegetables. I, on the other hand love mushrooms. I can eat them in any form. I am hoping my baby girl would grow up to follow my
tastes.That would strike a balance!
But until then, it means I get to cook and savour them alone. This ‘’curry’’ is one such dish which has been in my drafts for a while now. I make no claims that this is an authentic Indian curry. But is certainly delicious, comforting and easy to make.
I take full advantage of kids not eating this and add some extra chillies to it. The cool raita makes a wonderful accompaniment to it. The walnuts add a lovely crunch. With steaming white rice, it makes a hearty meal.
Mushroom Curry
Serves 1-2
Things you need -
200 gms Mushrooms, washed, and quartered I used mushrooms. Any variety will do.
half a Red bell pepper, sliced
1 medium tomato, chopped
1 small onion, chopped fine
150 ml coconut milk
1 tsp garam masala
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version
1 tsp sugar
1 tsp salt
1 tbsp + 1 tsp oil
water as required
half inch ginger, grated
2-3 cloves of garlic, minced fine
a few coriander leaves, lemon wedges for garnish
half a Red bell pepper, sliced
1 medium tomato, chopped
1 small onion, chopped fine
150 ml coconut milk
1 tsp garam masala
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version
1 tsp sugar
1 tsp salt
1 tbsp + 1 tsp oil
water as required
half inch ginger, grated
2-3 cloves of garlic, minced fine
a few coriander leaves, lemon wedges for garnish
How its done -
1. Heat 1tbsp oil in a pan or skillet. Saute the mushrooms for about 5 minutes until tender. Keep mushrooms aside.
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes.
5. Add coconut milk and a bit of water to lighten the consistency if you like.
Bring to boil and switch off heat. Garnish with coriander leaves.
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes.
5. Add coconut milk and a bit of water to lighten the consistency if you like.
Bring to boil and switch off heat. Garnish with coriander leaves.
Radish Asparagus Raita
Serves 2
Things you need -
2-3 spears of Asparagus cut into inch pieces. Discard woody/hard end
2-3 radishes, sliced
1 cup or 250 ml yoghurt
1 tsp salt
1 tsp sugar
For tempering -
half tsp mustard seeds
half tsp urad dal
a few curry leaves
1-2 small dried red chillies, optional
1-2 tsp oil
a few coriander leaves
1-2 tbsp coarsely crushed toasted walnuts
2-3 radishes, sliced
1 cup or 250 ml yoghurt
1 tsp salt
1 tsp sugar
For tempering -
half tsp mustard seeds
half tsp urad dal
a few curry leaves
1-2 small dried red chillies, optional
1-2 tsp oil
a few coriander leaves
1-2 tbsp coarsely crushed toasted walnuts
How its done -
1. Mix the first five ingredients together in a bowl.
2. Heat oil in a small pan. Add red chillies if using and mustard seeds. Once they start to spultter, lower the heat and add urad dal and curry leaves. Take off from heat and pour onto the raita.
Garnish with coriander leaves and crushed walnuts.
2. Heat oil in a small pan. Add red chillies if using and mustard seeds. Once they start to spultter, lower the heat and add urad dal and curry leaves. Take off from heat and pour onto the raita.
Garnish with coriander leaves and crushed walnuts.
