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I have tried this mushroom masala with small onoins , pepper sauted and grated coconut with cashew to high light the taste in gravy......its tasty & healthy .Those who are bothered about diet and calories can avoid coconut ....but trust me even if you neglet coconut you will get the best taste.
Ingredients :
Mushroom - 30 nos
Capcium green - 1 small ( cut into cubes )
Onion - 1 large finely sliced
Tomato - 1 large finely sliced
Ginger - 2 inch finely chopped
Garlic - 2 large or 4 small finely chopped (peal it before u chop)
Cinnamon - 1 inch
Small onion (sambar vengaayam ) - 10 nos large
Pepper - 1 tsp
Coconut grated - 2 tbsp
Chilli powder - 1/2 tsp
Dhaniya powder - 2 tsp
Jeera powder - 1 tsp ( saute cumin in dry hot pan,let it cool then grind)
Cashews - 4 nos
Coriander leaves - 2 tbsp chopped
Butter - 1 tbsp ( optional )
Oil - 3 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Mushroom cleaning :
Dust maida (all purpose flour ) on mushroom and leave it aside for 10 minutes then wash by gently rubbing with your hands it.Now your mushroom will be clean without any black dots ,dirt and brown color on it.
Then remove the stem of mushroom. If the gills are dark remove them ,if they are dull grey in color you can cook the mushroom with it.
Then cut the mushroom into four pieces .
Masala preparation:
Peal the skin of small onions. Heat a pan add 1 tbsp of oil then the small onion, pepper saute well.Let it cool
Now lets grind the sauted small onion and pepper with coconut grated and cashews (soak them in hot water for 10 mins before you grind to blend well) into fine paste.
Method :
Heat a pan add oil to it, then add cinnamon, onion let it turn golden brown and blend well, cook in low flame .
Now add the tomato ,ginger, garlic.
Soon after the above ingredients cook well add the masala prepared with small onion,pepper,coconut grated and cashews.
Now add mushroom and cover it . The mushroom will leave water when they cook . At this stage add chilli powder , dhaniya powder , turmeric powder , jeera powder and salt.
Now add capcium and cover for 2 mins.
Before you remove off the flame add coriender leaves and top with a spoon of butter and serve.
This is a excellent side dish for any type of indian bread and pulao
