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Pepper Mushroom Curry





               Summer waves are trying to hit here in Dubai..The sky is covered with grey-black clouds and sometimes it drizzled .What is nature trying to say? Is she telling she is going to change her texture..? I was depressed by her appearance thinking of how hard it will be to beat the coming hot days. I got up from my chair overlooking the window and walked away from it. Made up my mind to lighten it. Let me cook something.. Hmm...Softy mushrooms..!!? Yes..Mushrooms show up on our dining table at least twice a month. A sip of hot black tea in between with this "spicy peppery" curry only enhances its taste.Just give it a try.

Ingredients :
  1. Button Mushrooms : 250 gm
  2. Onion : 2 medium , halved and sliced
  3. Green Chillies : 2
  4. Ginger : 1/2 inch ,chopped
  5. Garlic : 1 pod, inched
  6. Pepper powder : 2 - 2.5 tbsp
  7. Turmeric Powder : 1/2 tsp
  8. Coriander Powder : 4 Tbsp
  9. Oil : 2-3 tbsp
  10. Curry leaves : as required
  11. Salt : as required
  12. Coriander leaves : chopped a few
  13. Water : 1/2 cup (see note )
  14. Cashew nuts : 10 , made to a paste by adding little water
Method :
  1. Heat a non stick pan and add oil to get heated. When oil is hot, add curry leaves and onion. Saute well
  2. When the onion turns transparent add ginger- garlic and saute till raw smell goes off
  3. Add green chillies and masala powders.  Add salt
  4. Add mushrooms and mix together for a while.
  5. Add cashewnut paste and water. Let it cook for a while with lid closed.
  6. Garnish with coriander leaves and serve hot
Note :
  • While cooking, mushrooms let out water. So add only little water in the beginning. Check back later and add water according to required consistency .



      by Nilofer Ajmal
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