Monday, June 7, 2010

Mushroom Kuruma

Mushroom: 2 cup
Onion: 1 medium
Tomato: 2 small
Ginger: 1 tsp
Garlic: 1/2 tsp
Green Chilly chopped: 2-3 pcs
Chilly powder: 1/2 tsp
Corriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Garam masala: 1/2 tsp
Corriander leaves: few
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Mustard seeds: 1/4 tsp
Salt: 1/4 tsp

Heat oil in a pan and add mustard seeds. When it starts spluttering, add onion, ginger, chilly, garlic, salt. When it turns golden color add tomato, Saute well and add chilly powder, turmeric powder, corriander powder. Mix well and add thin coconut milk. Reduce the heat, cover and cook for 4-5 minutes. Remove the lid and add mushroom pieces. Close the lid and cook for 5-8 minutes, add thick coconut milk. Add garam masala and stir well. Remove from fire and garnish it with corriander leaves. Serve hot