Lent is in full swing and I’m scratching my head each day wondering what curry I should cook? I’m struggling hard to please my husband with veggie dishes! ( he is a meataholic)
During one of my summer holidays in my ancestral home, after a heavy thunder storm at night milk mushrooms popped up all over our back yard! In the cold and wet morning my grandma’s maid and I went to collect them in a bamboo basket. She warned me to be silent while picking them because mushrooms don’t like sound and so won’t crop-up the next day!!
But I couldn’t keep silent and I was shouting “over there…over there another bunch!!”
But she always warned me “Shh…keep quiet…keep quiet!”
That day grandma prepared a delicious ‘mushroom thoran’. She prepared it in a large earthen pot; and its taste still lingers on my tongue! It had a lovely pale and greenish yellow colour!!
Ever since I never had mushroom back home because they are so expensive!
But after coming Australia I find them quite cheap but still they lack that flavour that I experienced earlier!
Yesterday I cooked a dish with button mushrooms and wanted it tastes similar to a chicken curry to appease my husband and keep the lent! Yeah…it was not bad! He really enjoyed it!!
- Button mushrooms (sliced) – 25 nos
- Desiccated coconut – ½ cup
- Tomato (chopped) – 1 no
- Ginger (cut into long pieces) – 2 cm long piece
- Onion (sliced) – 2 nos
- Chilly powder – 1 tsp
- Coriander powder – 2 tsp
- Turmeric powder – ¼ tsp
- Garam masala – 1tsp
- Oil – 3 tbsp
- Salt - as required
- Water – 1 ½ cup
- Heat a pan and dry roast grated coconut and half of a sliced onion.
- When it changes its colour to golden brown add all the spices.
- With out burning fry them till dark brown.
- Grind this into a fine paste by adding 1 cup of water.
- Heat oil in a pan and fry onion and ginger.
- When onion is soft add mushroom, tomato and salt.
- Fry till mushrooms are tender.
- Add the ground paste and the remaining water to the mushrooms.
- Bring to boil and simmer for few minutes till gravy thickens.