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.
Potato(boiled) 1 nos(large),cubed
Onion 2 nos (large)sliced
Tomato 1 nos(large)
Green peas,boiled 2tbsp(optional)
Salt to taste
Fresh coconut 2tbsp
Byadagi chillies 8-10
Guntur chilles 2-3
dhania seeds 1/4tsp
Tamarind chickpea size,soaked in water or use pulp if already having
Oil 1tbsp +1/2 tsp for roasting the masala
Mustard seeds 3/4 tsp
curry leaves 5-6
Asafoetida/hing a pinch
- 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...