I know its been a few months since I blogged a new recipe...
After I moved to this new project, travel has taken precedence over cooking....
From April 2017 have been travelling a lot....eating a lot of new and amazing dishes....but somehow not finding time to cook a new dish or blog it..
Have been getting a lot of requests from friends and followers to put up a new recipe so here goes...
Chilly Mushroom....the very name gives a tinging feeling to your palate...yes its totally yum...a very easy dish to make...with a little influence from the Indian state of Andhra...yes I have used Gongura leaves to give that boost....The potential of the "Green Chilly" is fully realized in this recipe.
Ingredients:
Mushroom - 250 gms - cut into halves - lengthwise
Green chillies - 4 slit lengthwise
Garlic - 3 flakes peeled and cut lengthwise
Ginger - 1 inch piece cut lengthwise
Oil - 1 tsp
For grinding:
Green chillies - 8
Garlic - 4 flakes
Ginger - 1 inch
Lemon juice - 1 tbsp
Gongura/Sorrel leaves - 2 tbsp or Tamarind pulp - 1 tbsp
(Gongura or Sorrel leaves gives the authentic tangy taste)
If you cannot find Sorrel leaves or Gongura leaves, add 1/2 tsp of Gongura pickle of any good brand. I know Gongura pickle from brands like MTR, Mother's Recipe or Priya pickles are available all over the world.
Method:
Grind green chillies, garlic, ginger and sorrel leaves or tamarind pulp.
Take a big deep pan. Add 1 tsp oil, and all the slit green chillies, ginger and garlic and fry till then become translucent. Then add the ground paste fry for 2-3 minutes, and then add mushrooms fry for another 2 minutes and cover and cook for 2 more minutes.
The dish is ready. You can cook the dish uncovered for few more minutes if you want to have a thick dry dish.
No comments:
Post a Comment