വളരെ എളുപ്പത്തിൽ ഒരു കൂൺ കറി | Easy Mushroom Curry Episode :854

Ingredients:
Mushroom – 1/2 kg (cleaned)
Tomatoes – 2 big
Ginger – A big piece
Garlic – 8 cloves
Onion – 1 small (chopped)
Green chilly – 4 small or as desired
Turmeric powder – 1/2 tbsp
Red chilly powder – 1/2 tbsp or as desired
Water – 3/4th glass
Salt
Garam masala – 3/4 tbsp
Curry leaves
Pepper powder – Optional

For tempering:
Mustard seeds – 1/2 tsp
Dry red chillies – 5 small
Shallots – 1 big
Curry leaves

I am sharing the recipe of a simple mushroom semi gravy. It goes well with rice and roti.

I am using half kg mushroom. Since mushrooms are porous, soaking them would make it waterlogged.

To clean the mushroom, hold them erect and rinse under running tap water.

I am using two big tomatoes , a big piece of ginger, 8 cloves of garlic, one small onion chopped, 4 small green chillies, turmeric powder, red chilly powder, garam masala. You can optionally add pepper powder also.

You can use any variety of mushroom. I am cutting it into four pieces.

Chop the tomatoes.

Slit open the green chillies

Crush ginger and garlic.

Add curry leaves also. Since I am not having it now, I will not be using.

For tempering I am using, half tsp mustard seeds, 1 big shallot, dry red chillies.

You can also use one small onion instead of shallots.

Heat a pan and add coconut oil / any oil.

Add onion, green chillies, ginger and garlic.

Once it becomes light brown, reduce the flame and add half tablespoon turmeric powder.

I use a lot of homemade turmeric powder in my cooking and cook til the raw smell goes away.

Add half tbsp red chilly powder

Add chopped tomatoes.

Take care not to burn the masala.

Add 3/4th glass of water and increase the flame.

Add salt.

Add 3/4 tbsp garam masala.

Cover and cook til the curry boils.

Once boiled, reduce the flame.

Add mushroom.

Mushroom also releases some moisture on cooking.

Increase the flame and cook covered.

Stir and simmer for 10 minutes once the curry boils.

The curry is ready now. It is a semi gravy version.

For tempering, heat a pan with coconut oil, add mustard seeds, dry red chillies and shallots.

I am also adding three pinches of turmeric powder once the shallots are golden brown, to get a nice smell.

Tip: You can also add a few pinches of red chilly powder if you want the curry to be bright red. I use this trick while preparing fish curry.

Add the hot tempering to the curry and mix well.

Leave the curry covered for a minute.

Simple and delicious mushroom curry is ready now. Try this at home and enjoy.