Mushroom Caldin

Mushroom Caldin

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INGREDIENTS

200-250 gms button mushrooms, rinsed and quartered
¼ cup chopped onion, chopped
1 medium sized tomato - quartered
2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
2 tbsp oil
salt as required

for the masala curry paste:

2-3 garlic/lahsun
½ inch ginger/adrak
¼ cup roughly chopped onion
2-3 red chilies
1 tsp seedless tamarind/imli
1 tsp cumin seeds/jeera
2 tsp coriander seeds
¼ or ½ tsp turmeric powder/haldi

INSTRUCTIONS

• First grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
• if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
• keep the ground curry paste aside.
• heat oil in a pot. fry onions till transparent.
• add tomatoes and fry for 2-3 minutes.
• now add the mushrooms. stir and saute the mushrooms.
• First the mushroom will ooze out water and the whole mixture will become slightly watery.
• continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
• now add the ground masala paste and saute for 3-4 minutes, stirring often.
• first add the thin coconut milk and simmer the curry for 5-6 minutes.
• season with salt.
• addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
• lastly add the thick coconut milk and let the curry come to one boil. switch off the fire.
• serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.

Source: http://www.vegrecipesofindia.com/mushroom-caldin/
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