Long back I had made Gobi Urval following a fellow bloggers
recipe, using the same recipe I made mushroom urval too. It was tasty and my
daughters asked for more.
Let’s get to makinf of Mushroom urval.
Once the Mushroom is marinated, I let it sit in the
refrigerator for at least an hour. This gives the time for the mushrooms to
soak in the all the flavors.
You can even keep it for 3 to 4 hours or overnight but 1
hour in minimum. I didn’t do it earlier but overtime I realized it tastes
great.
For marination
Mushrooms – 200 gms (around 2 cup cleaned and washed)
Ginger garlic paste-1 tsp
Turmeric powder-1/4 tsp
Roasted besan/roasted gram flour -1tbsp
Ingredients to be ground:
Fried long chillies(kashmiri will do)-5-6
Garlic-5 flakes
Ginger-2” pc
Tamarind-a small peanut sized ball
Ingredients to be fried:
Long red chillies-5-6 no’s(adjust more or less according to heat level)
Cashewnuts-10-15 cut into bits
Curry leaves-20 -25 leaves
Oil-2 tsp
Other ingredients:
Onions- 2-3 chopped
Tomato -2 pureed
Oil-2- 3 tsp
Tomato sauce-2 tsp
Salt – to taste
Method:
Grind the ingredients mentioned under to be ground and keep it aside.
Marinate the mushrooms with the ingredients mentioned under ingredients to be marinated and add even a tsp of ground paste to this it tastes Super Yummy.
Take a pan, heat oil and fry the ingredients mentioned under to be fried and keep it aside.
In the same pan heat oil, fry onions until it changes color, add the remaining ground masala, tomato puree and fry until raw smell disappears and the oil leaves the sides of the pan.
Add marinated mushrooms, tomato sauce, and cover and cook until done.
Garnish with fried ingredients and stir for few minutes and Serve Hot.
While eating do not throw away the curry leaves eat them along with the mushrooms it tastes Super yum!
Aps Notes:
The same recipe can be replaced with non-veg or paneer or Cauliflower.
Happy Cooking,
Aps
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