A Goan dish, inspired by Madhur Jaffrey and my brother who loves vindaloo with meat additions. I was so curious as to how this dish would taste with a vegetable. The best bet vegetable I could try was a mushroom which could give a flavor which my brother described.

Serves: 4 persons

Cooking time: 30 minutes Preparation Time: 15 minutes

Ingredients

• 1 packet of button mushrooms (about 3 heaped cups)
• ¼ cup chopped onions
• 1 teaspoon ginger
• 3 cloves of garlic
• 1 cup chopped tomatoes
• 1 teaspoon turmeric powder
• 1 teaspoon pepper powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 tablespoon white vinegar
• 1 cup yogurt
• 2 tablespoons chopped coriander leaves
• 2 tablespoons vegetable/sunflower oil
• Salt to taste

Method

Grind onions, garlic and ginger together into a fine paste. Keep aside

Grind tomatoes to a fine puree.

Heat oil in a pan; add the onion, garlic and ginger paste and sauté in medium heat until the raw smell of the onion is gone and the mixture has turned slightly golden.

Now add the tomato puree, turmeric, pepper powder, garam malasa powder, cumin powder and sauté well for about 3-4 minutes until the water from the tomatoes are almost evaporated.

Add the yogurt, salt and mushrooms and simmer for about 20-30 minutes or until the mushrooms are cooked to the desired consistency.

Add white vinegar and simmer for few more minutes.

Garnish with coriander leaves and serve with hot yogurt bread/naan/batura’s or hot plain rice

Note

Adding the whole button mushrooms without slicing them, allows it to absorb the spices better making it more juicy and tasty.

Filed under: South Indian

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