Wednesday, 15 February 2017

Mushroom potato saung


This is traditional curry prepared by GSB community of south canara.Usually it is prepared using potato and onion but here i have used mushrooms in addition.It tastes heavenly with rice,neer dosa ,shevai(rice noodles)and so on.I have used ground masala by roasting coconut and spices which gives it a little thick consistency,else can be prepared using chilli powder and skipping coconut altogether.

Ingredients:

Mushrooms                  100gms
Potato(boiled)            1 nos(large),cubed
Onion                              2 nos (large)sliced
Tomato                           1 nos(large)
Green peas,boiled     2tbsp(optional)
Salt                                   to taste

For masala:

Fresh coconut              2tbsp
Byadagi chillies          8-10
Guntur chilles              2-3
Coriander/
dhania seeds                1/4tsp
Tamarind                      chickpea size,soaked in water or use pulp if already having

Other ingredients:
Oil                                     1tbsp +1/2 tsp for roasting the masala
Mustard seeds            3/4 tsp
curry leaves                 5-6
Asafoetida/hing        a pinch
Turmeric/haldi          1/4tsp

Method:



  • Heat little oil in a kadai/wok and roast coconut gratings,chillies,dhania seeds on a medium low flame till coconut becomes light brown.switch off  and let it to cool.
  • Transfer the roasted ingredients into a blending jar along with tamarind and blend to form a smooth thick paste adding required amount of water.
  • Wash and wipe mushrooms,tomatoes and chop mushroom into quarters and tomatoes into medium pieces.
  • Slice onions into medium pieces.
  • Heat oil in the same wok and add mustard seeds,once the crackling stops add curry leaves and sliced onions and saute till it becomes pale.
  • Add turmeric, asafoetida ,mushrooms,tomatoes and saute.
  • Add cooked peas and potatoes and give a nice stir.
  • Add 1/2 cup water,salt to taste and boil well covered on a medium flame for few minutes till mushrooms are a little tender.
  • Add the prepared paste required additional water.This is a curry and should have a gravy consistency so add water accordingly.
  • Boil for some more time,can add fresh chopped coriander whis is optional.
  • After a while the curry becomes thick,boil adding water to maintain the texture.
  • Tastes best when served with white/red boiled rice or with panpolo/neer dosa,rice noodles and so on...




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