Mushroom salna works wonder with rice, chappathi n any other dishes..its a versatile dish..can do simply with mushrooms as well as with any type of vegetables, here i did with mushroom, green peas n potatoes..it was so simple , tasty , spicy n delicious..
1 cup Button mushrooms
1/4 cup Green peas
2 nos Potatoes medium size
1 no Onion
2 no Bay leaves,cloves, cinnamon sticks
3 tsp Oil
Salt as per taste
2tsp Coriander leaves
3nos Curry leaves
1 tsp Ginger chopped
1 tsp Garlic chopped
1/4 tsp Poppy seeds
1/4 tsp Cumin seeds
1/4tsp Pepper corns
1/2tsp Fennel seeds
2 nos Green chillies
1 tsp Dhania powder
1/4 cup Grated coconut
1 no Tomato
Grind ingredients (to grind) except dhania powder with a small cup of water into thick paste..keep aside..
Heat oil in a heavy bottomed pan..add the bay leaves,cinnamonsticks n cloves n stir them until they turns brown, chop the onion finely n add the chopped onion pieces to the fried spices n stir it continously until its turns transculent..cut the mushrooms into small pieces n the potato too...once the onions r transculent add the grounded paste with dhania powder n stir them continously until the raw smell goes away...
Once the oil get separates, add the mushroom pieces n green peas n let them cook for a while..now add the potatoes pieces..n add a cup of water (make ur gravy as ur wish, can make them thick r watery according to ur taste n ur need)add salt n let them cook until the vegetables r cooked, put off the stove n add chopped coriander n curry leaves..
Mushroom Salna is ready to serve..serve hot with chappathis, parottas r else with rice.
Can add few cashew nuts to give thickness to the gravy..Any type of vegetables can be used to make this salna with the mushrooms..
Sending this to: Vegan Ventures by Suganya
Eat Healthy - During Pregnancy by Sangeeth..