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Creamy mushroom with green brinjal By Susmita

Susmita
A luscious vegan dish can be loved by meat lover too. A combination of mushroom and brinjal goes creamy when coated with creamy coconut milk. It goes well with steamed rice and sumptuous when served guest.

ServesFour

Cooking Time45 minutes

Meal TypeMAIN COURSE

View step by step

INGREDIENTS

  • 1.5 cups Paddy Straw Mushrooms cut into two pieces
  • 3 green brinjals -medium -cut into wedges
  • 1 cup coconut milk
  • 1 grip green peas -frozen
  • 1 onion -medium
  • 2 to 3 green chillies -silted
  • 1 tomato -medium
  • 1 tsp red chilli powder,turmeric powder (each)
  • 1 cup water
  • 1 cup cooking oil
  • 1 tsp garam masala
  • salt , dried fenugreek powder -optional
  • Preparation Mustard paste
  • 1 tsp Black Mustard Seeeds
  • 1 Onion
  • 9 to 10 cloves Garlic
  • Ginger Small piece
  • 7 to 8 Cashews….Blend all ingredients to form a fine paste.

PREPARATION

  1. 1

    Fry Mushrooms in 2 tbsp. of oil over medium heat in wok for 5 to 6 minutes until all the moisture of the mushrooms are evaporated and turned into brown colour. Take them out in a plate. Fry mushrooms in batches to avoid sticking in the utensils.

  2. 2

    Heat half cup of oil in the same wok. Now shallow fry all the brinjals in batches and keep them in a plate after fried.

  3. 3

    Again heat 1 tbsp. of oil in the same wok and add chopped onions and green chilies inside. When the onions are translucent add prepared mustard paste, turmeric, chili powder and salt into it. Sauté the masala along with sliced tomatoes for 3 to 4 minutes over medium flame .

  4. 4

    Add mushrooms and brinjals, stir it to coat with masala evenly for 2 to 3 minutes.

  5. 5

    Add 1 cup of water, let it cook until start to boil. Now add coconut milk on simmer for 5 minutes. Add garam masala and stir nicely. off the flame when the dish has thick consistency. Now the dish is ready to serve with steamed rice.