Saturday, March 7, 2009


Mushroom-200 gms
Grated ginger-1 pinch
Fennel seeds - 1 tsp
Pepper powder-3/4 tsp
Onion-1 medium
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 tsp
Thick coconut extract-1/2 cup

Clean mushroom and put in turmeric water for 5 minutes. If water turns color to orange or so, then don't use the mushroom. If not wash well and cut into small pieces. Chop the onion.
Heat oil in a pan, add fennel seeds and then ginger.

Now add onion and saute for few minutes till it becomes translucent.

Now add mushroom and turmeric powder. Mix and let it cook until it releases water.

Add pepper powder and salt. Cover the pan and cook for 5 minutes. Finally add coconut milk and cook for another 2 minutes.

Serve with chapathi or naan.

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