I love Mushrooms and generally try to smuggle the same into whatever I cook. Smuggle as Amma is not much of a fan of the same but due to its health benefits. Appa as long as there is variety that go well with his taste buds, is a happy baby and will sportingly relish with constructive comments for improvement, if any.
This being said, Mushroom Parval Mix sabzi is one of my such heists :) On my way back from work, had got the seasons fresh Mushroom and could not stop from purchasing two trays of the same. One was used to make the all time favourite Mushroom Boats. A portion of the second towards Oats Mushroom Sago Matki Sprouts Tikki. The balance towards this creation!
Amma loved this creation and in fact was the main chef while preparing this. Appa had a gala time as this weekend right saw me in my cooking best! What to do .. for me cooking is an art and as all artists I too am a moody one ;)
INGREDIENTS
1 cup Mushroom, finely chopped
250 gms Parval | Pointed Gourd, skinned and cut into bite size cubes
1 cup Hari Shimla Mirch | Green Bell Pepper, cut into bite size cubes
1 cup Gajar | Carrot, cut into bite size cubes
1 cup Kanda | Onion, cut into bite size cubes
2 Alu | Potatoes, medium size, boiled | peeled and cut into bite size cubes
2 tblsp Dhania | Coriander Powder
1/2 tsp Jeera | Cumin Powder
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Kali Miri | Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Saunf | Fennel Powder
3 to 4 Green Chilli, finely chopped
1/2 cup Water
1 tsp Salt | To taste
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
250 gms Parval | Pointed Gourd, skinned and cut into bite size cubes
1 cup Hari Shimla Mirch | Green Bell Pepper, cut into bite size cubes
1 cup Gajar | Carrot, cut into bite size cubes
1 cup Kanda | Onion, cut into bite size cubes
2 Alu | Potatoes, medium size, boiled | peeled and cut into bite size cubes
2 tblsp Dhania | Coriander Powder
1/2 tsp Jeera | Cumin Powder
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Kali Miri | Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Saunf | Fennel Powder
3 to 4 Green Chilli, finely chopped
1/2 cup Water
1 tsp Salt | To taste
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
For Tempering
1 tsp Oil
1/2 tsp Jeera | Cumin Seeds
1 tblsp Saunf | Fennel Seeds
1/4 tsp Hing | Asafoetida Powder
1 tblsp Saunf | Fennel Seeds
1/4 tsp Hing | Asafoetida Powder
1 sprig Kadhi Patta | Curry Leaves
METHOD
- Take a flat thick bottomed kadhai and heat oil.
- As the oil heats up add Jeera seeds, Saunf seeds, Kadhi Patta and Hing Powder. Saute for few seconds.
- Add chopped onions and saute till it becomes translucent. Add chopped Mushrooms and saute till the mushrooms reduce in size.
- Add chopped Parval and Carrot. Saute for 2 to 3 minutes.
- Add chopped Green Bell Pepper and chopped green chilli and saute for a minute,
- Add haldi powder, dhania powder, jeera powder, saunf powder, kali miri powder and red cilli powder.
- Mix well. Saute for 2 minutes.
- Add water and mix well.
- Keep on low flame and cover cook till the vegetables get cooked. Occasionally stir.
- Add potatoes and salt. Mix well and cover cook on low flame for 2 to 3 minutes.
- Switch off the flame and add half of chopped coriander and mix well.
- Transfer to serving bowl and garnish with remaining chopped coriander.
- Serve hot with Roti | Puri of any kind.
About C R Meena
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