Hi Friends! I am back from my short break, though the break was not that refreshing with the temperature hitting 40C we were left to the mercy of the air conditioner which helped us stay cool while we fought my younger one’s Viral fever. But I surely had a great time chatting with Mom-Dad, finishing my half read novels, sleeping and no blogging. I surely found some time once in a while to say hello to some of my blogger friends if not all..! I know I have to catch up many missed out posts… I also gave my younger son a treat at Jehan Numa Palace for getting a scholar badge in his previous class, my parents joined us in the celebration. I am extremely fond of the Thai Green curry and the Pizzas they serve at La Kuchina.
Whenever I get Coriander, while cleaning it I keep aside the tender stems. I simply tie them in a knot and use them in my Daal and curries to add flavor. I had a pack of Mushroom to finish and I wanted to make it in a different way to amuse my taste buds as well as family’s. I experimented with a few flavors and used my trustworthy tender coriander stems by chopping them finely and in a good quantity, was not at all disappointed at the end with the resultant curry. I also used some coconut milk which added to the creaminess and richness of the curry but I loved in particular the flavor fenugreek seeds imparted. This curry tasted yummilicious and tastes best with plain rice. My clicks surely do not do justice to the fineness of this curry as I really clicked them in a hurry!!
200 gms Mushroom chopped
2 onions chopped
1 large tomato chopped
4 garlic pods
1/2” inch ginger
3 green chilies
3 spring onion whites chopped
4-5 tbsp coriander stems chopped
salt to taste
oil for cooking
1/2 tsp mustard seeds
1 pack coconut milk
1/4 tsp fenugreek seeds
1 tsp coriander pwd
1 tsp red chili pwd
1 tbsp kitchen king masala
Heat oil and add mustard seeds, once they splutter add fenugreek seeds and fry them till light brown in colour, avoid burning them.
Add finely chopped onions and saute. Crush together ginger- garlic and green chilies coarsely, add it, saute till the raw smell disappears.
Now add the spring onion whites and cook them slightly followed by some salt and the tomatoes, cook till they are mushy.
Add the remaining spices and saute for half a minute followed by the mushrooms, toss them nicely in the spice blend, cover and cook till done.
Once the Mushrooms are done add the coriander stems followed by coconut milk. Cook for a few more minutes and serve hot. One should not overcook the coconut milk as it loses it’s flavour.