Mushroom kalan

 INGREDIENTS

for kalan

mushroom chopped 1 cup

cabbage chopped 1 cup

onion chopped 1/2 cup

green chilies chopped to taste 

curry leaves chopped 1 tsp

salt to taste

all purpose flour/ maida 1 cup

corn flour 1/4 cup

water just enough to bind

oil to fry

for gravy

oil  2 tbsp

jeera  1tsp

hing little

ginger-garlic paste 1 tbsp

green chili paste 1 tsp or to taste

onion chopped  1 cup

tomato puree  1 cup

garam masala 1 tsp

corn flour for slurry 1 tbsp + water as needed

salt to taste

turmeric pdr 1/2 tsp

red chili pdr 1/2 tsp

water as needed

coriander leaves 1 tbsp

METHOD

in a pan/ kadai heat oil to fry

mix all the ingredients for kalan well, so that you can make small balls to fry

fry in medium hot oil till brown and crisp

drain and remove on tissue paper

in a pan heat 2 tbsp oil ( you may use the oil from the kadai which was used for frying)

add jeera, once it splutters, add hing, onion fry till pink, add ginger-garlic paste, green chili paste, fry till the raw smell goes, and the mixture comes together

now add tomato puree, add turmeric pdr, mix well and fry for a few minutes, add garam masala pdr

fry well, add little water fry well, once it all dries, add the corn flour slurry mix well till the water all dries up, add the fried kalan along with more water so that the masala can well coat the kalan

keep cooking for 3-4 minutes on low flame, add coriander leaves, remove

serve in small katoris kalan, top with green chutney, tamarind chutney, if need be add green chili sauce and red chili sauce if desired, garnish with some chopped onion and curry leaves chopped roughly.

 

 

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