Ingredients:
·
6
tomatoes
·
680
gms mushrooms
·
Tamarind
paste - 1.5 tspn
·
Asafoetida
– 1.5 tspn
·
Jaggery
– 3 tspns
·
To
grind - 1 tspn mustard seeds + 1 tspn fenugreek seeds
·
Kashmiri
chilli powder (4 tspn)
·
To
temper: ½ tspn mustard seeds+ ½ tspn fenugreek seeds+ ½ tspn cumin seeds+ 6 dry
red chillies + 15-20 garlic cloves
·
Oil
·
Salt
to taste
Method
1.
Coarsely
chop the mushrooms. Add salt and saute it until most of the water that oozes
out of it evaporates, and the mushroom cooks (See picture).
2.
Chop
the tomatoes. Heat 2 tbspn oil, and add the tomatoes and cook for 5 mins over
low flame.
3.
Add
tamarind past to the tomato mix. Occasionally mash it with the bottom of a
spoon. Simmer over low flame, until it evaporates/reduces to a thick syrup.
4.
Toast
the mustard and fenugreek seeds (as given in the“to grind” section in the
ingredient list), and grind it.
5.
Add
the powdered mix from step 4 along with Kashmiri chilli powder to the tomato
paste from step 3. Mix it together, and add the cooked mushrooms. Let
this cook over low flame.
6.
For
tempering, slit the garlic cloves into 2-3 pieces. Heat oil, add the seeds as
given in the “to temper” section of the ingredient list, followed by dry red
chillies, and garlic after it splutters.
7.
Add
this temper to the mushroom-tomato mix. Add asafoetida.
8.
Add ½
cup hot water and jaggery. Simmer the mix for 2-3 mins, and turn off the
mushroom tomato pickle mix!
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