Mushroom Gobi


Servings about 4
  • Make a concoction of the following:
  1. coriander powder - 4tsp
  2. red chilly powder - 1tsp
  3. turmeric powder - 1tsp
  4. little water to mix the above - about 4tsp..
  • In a pan heat about 4tsp of oil
  • Season the oil with 1tsp of cumin seeds
  • When the seeds splutter add a pinch of hing, 1 bay leaf, a spring of curry leaves, 1 long green chilly deseeded and slit lengthwise
  • Add 2tsp of grated ginger and stir for few seconds without burning the ginger
  • Now pour the masala concoction and stir until oil oozes from the sides
  • Add salt (per taste)
  • Add the chopped caulifower florets (about 1 cup) and chopped mushrooms (3 button mushrooms chopped)
  • Stir so that the masala coats the pieces really well
  • Cover and cook for 5 minutes
  • Stir the pieces without breaking them and check for salt and add if needed more. Add a sprinkle of water if the pan is too dry (mushrooms leave lot of water so usually the pan won't dry that quick)
  • Add 1 tsp of Amchur or mango powder and stir once
  • Cover and cook for another 5 mins or until the florets are tender/cooked
  • Garnish with cilantro and serve hot with naan or chapathi or wheat dosa
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