Wednesday, May 30, 2012

Shitake mushroom cooked in Indian spices


3 cups Shitake mushrooms, sliced into half
1 small onion, finely sliced
1/2 tsp fennel seeds
1/4 tsp red chili powder
1/2 tsp turmeric powder
1 medium tomato, cut into quarters
2 tsp ginger garlic paste

For coconut masala:
1/4 cup grated coconut
1 Tbsp coriander seeds
2 green chilies
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp white poppy seeds
1 tsp black pepper

Dry roast the coconut masala ingredient starting with the coriander, cumin, fennel and black pepper. After 2 or 3 minutes add the grated coconut. Stir continuously not to brown the coconut. Once slightly crispy add the poppy seed, green chilies and stir fry for another 3 or 4 minutes. Remove. Let the mixture cool before grinding in your blender. Add about 1/4 cup of water to grind. Keep it aside


Heat oil in a pan. Add fennel seeds. Once you hear it popping, add the ginger garlic paste and saute for a minute. Then add the onions. Cook for 3 to 4 minutes. Then add the tomato, chili and turmeric powder and a 1/4 tsp salt. Cook until the tomato breaks down. Then add the mushroom and mix well. Add about 2 to 3 Tbsp coconut masala mixed with 1/4 cup of water. Combine well and cook for about 3 or 4 minutes until sauce thickens and the mushroom is cooked.

Sprinkle with coriander leaves and serve hot with rice or rotis