Sunday, 23 March 2014

Alambe Allen piyavaa Ghashi


1 cup alambe (button mushrooms)
2 onions roughly chopped
an inch of ginger roughly chopped
3 red chillies
1 cup of grated coconut
Salt to taste
half spoon of turmeric powder
An inch of tamarind
2 tablespoon of oil


Step 1:Heat oil in a round bottom pan. Add ginger, onions. Fry them until the rawness of ginger and onion goes away.

Step 2: Add 1 cup of grated coconut and fry for another minute. Add turmeric powder, salt to taste, tamarind and red chillies to this and fry for few seconds. Allow the mixture to cool.

Step 3: Meanwhile wash the mushrooms thoroughly. Bring water to lukewarm temperature. Keep the mushrooms in this water for 15 minutes. Now gently wash the musrooms again and throw away the water.(This procedure is common when cleaning mushrooms). Chop them to whatever size you wish to. I prefer to cut them into half.

Step 4: Now grind the mixture prepared in step2 to a smooth paste.

Step 5: Add this to the round bottom pan. Add cut mushrooms. Add a bit of water if you feel that the gravy is too thick.

Step 6: Boil it until the mushrooms are cooked.

Optional Seosoning: Fry some finely chopped onions and ginger until golden brown. Add this seasoning to the alambe allen piyavaa ghashi.

Alambe allen piyavaa ghashi is ready to serve. 

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