A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…
- Potato – 2 nos (medium size)
- Mushroom – 100 gm
- Onions – 2 nos
- Tomato – 1 no
- Dry red chilli – 5 nos
- Ginger (I”inch stick) – 1 no
- Garlic – 6 cloves
- Turmeric powder – ¼ tsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsbp
- Fenugreek – ¼ tsp
- Salt to taste
- Oil – 1 ½ tbsp
- Curry leaves – 2 sprigs
- Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
- Clean and roughly chop the mushroom into pieces, keep it aside.
- Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
- Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
- Add the onions and cook until they turn golden brown.
- Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
- Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
- Add the mushrooms, cover and cook for 5 mins.
- Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
- Garnish with coriander leaves.