VARSHA CULINARY-2

Corn & Mushroom Curry

Ingredients:

Jeera - 1 tsp

Mustard - 1 tsp

Ginger Garlic Paste - 1 tsp

Coriander Seeds - 1 tsp

Methi Seeds - 1 tsp

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Black Pepper Powder - 1 tsp

Garam Masala Powder - 1 tsp

Cardamom Tea Masala Powder - 1 tsp

Kasturi Methi

Red Chilli - 1 nos

Onion - 3 nos

Tomato - 4 nos

Corn - ½ cup

Mushroom - 200 gms

Rice flour as needed

Oil as needed

Salt to taste

Method :

Pour oil in a kadai.

Add mustard, jeera seeds and let it splutter.

Add sliced onions and sauté until onions turn golden brown on a low heat.

Grind tomato, kasturi methi, red chilli, methi seeds and coriander seeds to a paste.

Once onions turn golden brown, add ginger garlic paste.

Sauté till the raw smell is gone.

Add corn and sauté till corn turns crispy.

Add mushrooms and sauté for a bit.

Add grinded tomato paste and water and mix.

Add turmeric powder, chilli powder, black pepper powder, garam masala powder, cardamom tea masala powder and salt and mix well.

Cook on low heat for 15 minutes.

Mix rice flour, water and add to the curry on low heat and let it thicken a bit.

Serve with Rice or Chapati. 

Varsha Sudhakar

"India is not, as people keep calling it, an underdeveloped country. But rather in the context of its history and cultural heritage, a highly developed one in an advanced stage of decay.