Mushroom Sadabahar  is my own discovered but the name announced by my family.When ever I made this dish they always feel new and refreshing..I hope for their such feeling they have named it like so


There are different varieties of mushrooms available but paddy straw mushrooms are the best one of them.

paddy straw mushrooms
paddy straw mushrooms@DELIGHTSUM

Also ample of paddy straw mushrooms are selling in odisha’s local market.The selling of paddy straw mushrooms are on peak in winter.

Unlike button mushrooms for cleaning we need to clean it first .Cut it into two pieces and soak them in turmeric water.Around 1 tsp of turmeric enough to soak in enough water for 15 minutes.It helps to remove all sands/dust or any bacteria in mushrooms.

For button mushrooms there is no need of such process to clean it.But my mother she treats all mushrooms same.

For button mushroom you just need to dust them on refined flour and rub them with a dry paper towel to clean dirt over it.Rinse them under running water and dont soak them long time else it will be get slobbery .

Never soak any mushrooms long time in water it will make the mushrooms mushy and difficult to cook them.

Then squeeze it slightly and keep it aside

Fried mushrooms are given better taste than non-fried .Like other mushrooms paddy straw mushrooms are leaves water while frying them.So when ever you fry them be ready for that.Whenever you fry them always cook on high flame and stir slightly.Cook until they get light brown.Paddy straw mushrooms are very delicate, whenever you fry them in oil,try to stir it less to avoid break them.

Use mustard oil and allow it to smoke over medium flame.It will help to reduce its pungent smell and also makes your curry more delicious.

Saute onions,green /red chilies along with curry leaves.Stir it until onions are get translucence.

Add chopped tomatoes first and saute it.Add prepared paste into it.

In our Indian cooking it’s not enough to pour paste and cooking done.We need to fry them until nice aroma comes out.If its weekend some one can easily identify what’s cooking in their neighbors house which is the power of Indian spices.

Now pour fried mushrooms,coriander powder,garam masala and again fry for some more time (around 1 minute) along with continuous stirring.

Add one cup of water and salt into it.Salt is a major part of every cooking so before after putting it into the gravy you need to check it is a best sign of good cooking.

When our gravy starts to boil over medium flame,we will pour coconut milk.

Preparing coconut milk is quiet easy .You need to cut coconut inside into small pieces and blend them adding little water to form a fine paste.Now strain it squeeze it in a muslin cloth and collect the first extract in a bowl.

After adding coconut milk,you should cook it over high flame for some more time (around 1 minute is enough).Cooking long time coconut milk in a gravy loose the taste of the gravy so cook on high flame to get the thick consistency.

At the end is an optional processes or if you want to make the gravy more aromatic then you can temper it with chopped onion,curry leaves and chilies.

You can have it with any recipe of rice or roti also.


MUSHROOMS= SADABAHAR

yield:-4 persons

prep time:-30 mins

cook time:-20 mins

total time:1 hour(some additional time)


things we need to prepare

  • 1/2 kg mushrooms ( paddy straw mushroom )
  •  1 big size tomato ( seeded )
  •   2 onions (chopped)
  • 1/2 cup coconut milk
  • 1/2 tsp coriander powder
  • 2 to 3 green chilies
  • 1 sprig curry leaves
  • garam masala

preparing ground paste

  • 2 onions
  • 8 to 9 garlic pods
  • 1/2 tsp mustard seeds
  • tiny ginger piece
  • 2 to 3 cloves

Blend all ingredients to smooth paste.

tempering

  • 1 onion (finely chopped )
  • 3 to 4 green chilies
  • 2 sprigs curry leaves

description

Clean Mushrooms if using paddy straw then soak in turmeric water for 15 minutes.Rinse in water for 2 to 3 times and squeeze all water from mushrooms.

Heat 1 tbsp oil and fry all the mushrooms batch wise till light brown over medium high flame.

remove and keep them on plate.


In a pan heat 3 tsp. oil.Add chopped onions ,fry them till translucence.

Saute chopped tomatoes and add ground paste.Fry them till raw smell goes off.

Add fried mushrooms ,coriander Powder and garam masala. Stir fry for another 1 minute over medium flame.


Add 1 cup of water,salt into it  and cook on medium flame .Add milk and cook on high flame for 1 minute.The gravy should be thick ,so cook until you get a thick consistency.Off the gas.


In another pan temper it with chopped onions,green chilies,and curry leaves.Now pour it over the mushrooms and cover the pan.

Serve hot with steamed rice /paratha or anything you like to..

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