MUSHROOMS IN RICH GRAVY

Ingredients    

mushrooms (cut lengthwise)   500 gms

green peas, steamed   1 cup

onions     2 big  finely chopped

garlic  3-4 pearls finely chopped ( optional)

ginger  1/2" finely chopped

green chillies   2 finely chopped or to taste

sesame seeds   1 tbsp

khas khas or poppy seeds   1 tsp

almonds  8 cut into halves

cashew nuts   8 cut into halves

red chili powder  1/2 tsp or to taste

turmeric powder   1/2 tsp

lemon juice   1 tbsp

oil or butter for cooking

freshly chopped coriander leaves 2 tbsp

salt to taste

Method

Heat 1/2 tsp butter in a  heavy bottomed pan; dry roast the almonds and cashewnuts and keep aside.

In the same pan;add 2 tsp butter,  add onions, garlic, ginger, green chilies and sauté until the onions are tender  and translucent. Once cooked, set it aside till it comes down to room temperature.

Blend the roasted nuts and onion mixture, along with sesame seeds and poppy seeds into a smooth paste. Set this blended mixture aside.

Now,in the same pan on medium heat; melt in a tsp of butter and add the red chili powder, turmeric powder and the blended paste. Saute them for a couple of minutes until all the ingredients and spices come together and roasted.

Once the spices are roasted add in 1/4 cup water to the pan. Finally, add in the mushrooms, peas and coriander leaves( leaving some for garnishing), cover the pan and cook for about 5 minutes until the mushrooms form a delicious gravy like texture along with its base.

Remove the pan from heat, add lemon juice and garnish with coriander leaves. This delicious and piping hot dish can be served with hot all types roti, bread or rice. 

Note: It is difficult to grind khas khas (poppy seeds) when they are raw. It is better to lightly roast them, then, soak them in water for a couple of minutes before grinding them.

ps- Mushrooms are a good source of proteins for vegetarians, low in sodium, low in calories, easy to cook. they make a good combination with a variety of vegetables.

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