Wednesday, November 18, 2015

Mushroom-Tomato-Kurma

#MushroomTomatoKurma : #Mushroom is low calorie, fat free, cholesterol free, gluten free food.
It is rich in potassium and copper. It is easy to cook and goes well with all types of vegetables.
Here let us see a recipe to prepare kurma using mushroom along with carrot and capsicum.

mushroom tomato kurma


Ingredients :
6 - 7Button Mushrooms
2 TbspCarrot chopped
2 TbspCapsicum chopped
1 TspSalt
1/2 TspLemon juice [ optional ]
To Temper :
1 TspCumin
1 TspOil
To grind masala :
3 TspCoconut scraping
1 1/2 TspCumin
1 TspMelon seeds
1/2 Tspkhus khus
3Cashew nuts
2green chilly [ adjust ]
1Red chilly [ adjust ]
1Onion medium size
3Tomato quartered
2Garlic cloves
1/2 Tspoil
Chopped coriander leaves to garnish

Method :
Take sliced onion & melon seeds in a microwave safe bowl and add 1/2 Tsp of oil.
Microwave High for 30 seconds.
Take out and add quartered tomatoes.
Again microwave high for 30 seconds.
Keep aside to cool down.

In the meantime take all the ingredients in a blender and grind without adding water.
Then open the blender jar and add microwaved ingredients.
Grind into a smooth paste.

Heat a kadai with oil on a stove over medium flame.
Crackle cumin seeds once oil becomes hot.
Then add carrot and saute for 2 -3 minutes.

Now add chopped capsicum into the kadai and saute for a minute.
Then add the prepared masala.
Wash the blender with 1/4 cup of water and add that water also.
Add a cup of water into the kadai.
Mix well with a ladle adding required amount of salt.
Bring it to a boil.
Allow to simmer till raw smell goes off.

Finally add chopped mushroom and adjust salt.
If necessary add 1/2 Tsp of lemon.
Allow to simmer for 3 minutes.
Add finely chopped coriander leaves.
Turn off the stove and transfer into a serving bowl.
Garnish with coriander leaves.

Excellent side dish for poori, chappathi, dosai and appam.






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