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Easy Prawns Curry In 30 Minutes- Era Kozhambu
INGREDIENTS
- 500 grams mushrooms sliced
- 1 onion medium size chopped
- 2 tomato chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 cup curd/dahi/yoghurt
- 1 tablespoon coriander leaf chopped
- 1 teaspoon red chilly powder
- Pinch of hing (asafoetida)
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Pinch of hing (asafoetida)
- Salt to taste
PREPARATION
- Heat oil in a pan. Splutter fennel seeds and hing/ asafoetida. Add garlic and ginger and cook until the raw smell is gone.
- Now add onion and cook further till brown. Once the onion are cooked add mushroom and cook for 1 minute on high flame.
- In a bowl mix curd, salt and dry spices. Add this mixture to the mushroom and cook on low flame until the liquid is absorbed.
- Finally add the chopped tomatoes and cook on medium flame until the tomatoes are soft and oil separates from the sides.
- Garnish with green coriander leaf and serve hot with roti.
Tangy Mushroom Masala For Roti Under 30 Minutes
Ingredients
- 500 grams mushrooms sliced
- 1 onion medium size chopped
- 2 to mato chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 cup curd/dahi/yoghurt
- 1 tablespoon coriander leaf chopped
- 1 teaspoon red chilly powder
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Pinch of hing asafoetida
- Salt to taste
Instructions
- Heat oil in a pan. Splutter fennel seeds and hing/ asafoetida.
- Add garlic and ginger and cook until the raw smell is gone.
- Now add onion and cook further till brown.
- Once the onion are cooked add mushroom and cook for 1 minute on high flame.
- In a bowl mix curd, salt and dry spices. Add this mixture to the mushroom and cook on low flame until the liquid is absorbed.
- Finally add the chopped tomatoes and cook on medium flame until the tomatoes are soft and oil separates from the sides.
- Garnish with green coriander leaf and serve hot with roti.
