Mushroom Sukkha



INGREDIENTS:
1 pack of mushrooms
6 tsp oil
2 finely chopped onions
1 sprig of curry leaves
1/2 tsp turmeric/ haldi pdr

Salt to taste
Chopped coriander leaves

FOR THE MASALA:
1 tsp oil
5 byadgi red chillies
2 tsp coriander / dhaniya seeds
1 tsp cumin/ jeera
1/4 tsp fenugreek / methi seeds
4-5 peppercorns
1/4 inch cinnamon / dalchini
5 garlic clove
1/2 tsp tamarind paste

FOR THE COARSE COCONUT PASTE:
1 cup grated coconut
1/4 tsp jeera
4 garlic cloves

PROCEDURE:

  • In a tsp of oil roast daniya,jeera,red chillies,methi seedspeppercorns,cinnamon till you get nice aroma
  • Grind the roasted ingredients with garlic,tamarind  into a fine paste and keep aside
  • Grind the coconut, jeera and garlic cloves into a coarse paste and keep
  • Wash mushrooms and cut into 4 pieces,apply little salt and keep 
  • Heat oil,add curry leaves,chopped onions and saute till they turn light brown
  • add turmeric pdr, ground masala number 1and fry for 5 mins
  • Add chopped mushrooms and cook with a lid covered
  • Once the mushrooms are cooked 50% add the coarsely ground coconut paste ,salt if needed and cook further for 5 mins
  • Check for salt and garnish with chopped coriander leaves
  • If you want little gravy add some water and cook
  • Using coconut oil gives an extra taste to the sukkha
  • You can substitute mushrooms with gobi, prawns or chicken
  • Enjoy with hot phulkas or hot rice.




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