MUSHROOM KURMA

 INGREDIENTS :

Mushroom – 1 Pkt (Blanched)

Onions – 2 med sized finely chopped

Tomatoes – 2 med sized finely chopped

Green chilles – 1 (slit)

Ginger garlic paste – 1 tsp

Curry leaves – 1 strand

Turmeric powder – 1 teaspoon

Garam Masala – 1 tsp

Jeera Powder – 2 tsp

Oil – 4 tsp

Grated Ground coconut – 2 tbsp

Salt to taste

Coriander leaves finely chopped

Method : 

Take a pan and add oil. Add finely chopped onions, curry leaves, chilly and turmeric powder and sauté for a while. Once onions turn transparent add tomatoes sauté and add little water and close pan for 2-3 minutes. Add Ginger garlic paste, jeera powder, garam masala powder and fry well. Add the blanched mushrooms to it and close pan for few more minutes. Add salt to taste and coconut paste and mix well and finally coriander leaves.

This tastes best with Dosa, parota or even Chapathis

Kathrikai kara Thokku

Ingredients :     Brinjal (6 – 7 small ones)

                       Onions – 2 med sized sliced

                       Green chilles – 2 (slit)

                       Garlic flakes – 7-8

    Curry leaves – 2 strands

                       Turmeric powder – 1 teaspoon          

                             Oil – 4 tbsp (gingely oil preferable)

                             Dhania Powder – 3 tsp

                             Jeera Powder – 2 tsp

                             Red chilli powder – 1 tsp

                             Pepper powder – 1 tsp

                             Tamarind pulp – 1 cup

                             Water 1.5 cups

                             Grated Ground coconut – 4 tbsp

                             Fenugreek -  1tsp

                             Mustard seeds – for tempering

                             Salt to taste                              

Method : In a vessel take the tamarind pulp and water. Add dhania powder, jeera powder, coconut paste to it. Stir well and keep aside. Slit  Brinjal into 4 from the bottom to make sure the stem is not removed. In a pan add oil for tempering. Add mustard seeds, curry leaves, garlic & fenugreek for tempering. Add Onion slices and sauté well for a while. Add turmeric powder and fry well. Add the slit brinjal stir well and close ur pan on a low flame. After 5-7 minutes open the pan and check if brinjal has become tender. Add the water and masala mixture & salt to it.Cook till the oil separates and the gravy becomes thick.

It tastes great with White Rice or Dosas.