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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.

Sini R Praveen

Tangy Mushroom Masala For Roti Under 30 Minutes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 3

Course: Main Course

Cuisine: American, Indian

Ingredients Method

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

Method

 

1. Heat oil in a pan. Splutter fennel seeds and hing/ asafoetida.
2. Add garlic and ginger and cook until the raw smell is gone.
3. Now add onion and cook further till brown.
4. Once the onion are cooked add mushroom and cook for 1 minute on high flame.
5. 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.
6. Finally add the chopped tomatoes and cook on medium flame until the tomatoes are soft and oil separates from the sides.
7. Garnish with green coriander leaf and serve hot with roti.