Sunday, January 24, 2010

Mushroom Kurma

1 lb White mushroom
1 can chick pea (8 oz) or (you can soak ½ cup chick pea over night and boil it)
2 inch ginger (shredded or cut into very small pieces)
2 medium size onions (cut thin slices) (about 1 cup)
3 jalapenos (cut into round thin slices)
2 medium tomatoes (cut long stripes)
1 tbs curry powder
A pinch of saffron, 2-3 green cardamom, 2 long (crushed into coarse powder)
½ tbs turmeric
½ tbs cumin seeds
1 tbs lemon juice
4-5 tbs oil

1) Clean the mushroom properly, peel and slice it and keep it aside.
2) Heat oil in a frying pan and add cumin seeds and after it finish popping add the minced ginger, sliced onion, jalapenos, turmeric and sliced mushroom and fry it for about 2 minutes in medium flame or till mushroom gets soft.
3) Add tomatoes pieces, chick peas, salt, curry powder and stir it properly and cover it for a minute or two.
4) Add the crushed saffron powder, lemon juice and mix it properly, cover the lid and let it cook for a minute and Spicy Mushroom Kurma is ready to serve with Roti or rice. But it goes well with Roti