Ingredients Jump to Instructions ↓

  1. 1/2 kg mushrooms , peeled and cut into medium pieces

  2. 1/2 cup shrimps, washed very clean with water

  3. 1-1/2 cup onions, finely chopped

  4. 1 green chilly finely chopped

  5. 1 level teaspoon chilly powder

  6. 1/2 teaspoon turmeric powder

  7. 1 1/4 teaspoon coriander powder

  8. 1/2 teaspoon cumin seeds powder

  9. 1/2 inch piece of ginger

  10. 8 flakes garlic

  11. 2 black cardamoms

  12. 2 white cardamoms

  13. 1 inch stick cinnamon

  14. 2 cloves

  15. 1/4 cup refined oil

  16. 2 tablespoon fresh coriander leaves chopped

  17. salt to taste

Instructions Jump to Ingredients ↑

  1. Grind ginger and garlic finely and keep aside Pound both the cardamoms, cinnamon and cloves In a heavy-bottomed wide dekchi, pour the oil Put in the ground lump of ginger and garlic.

  2. Add the pounded spices, chilly, turmeric, coriander and cumin seed powders.

  3. Put in the chopped green chilly, chopped onions and shrimps.

  4. Crush with ginger all these together for a few minutes.

  5. Lastly add the chopped mushrooms and salt to taste. Mix well.

  6. Place the dekchi on medium fire for 3 to 4 minutes.

  7. Lower the fire, put a lid on the dekchi and let simmer till the shrimps and mushrooms become tender.

  8. Increase the fire, remove the lid and fry till all the watery content evaporates. While frying add half of the chopped coriander.

  9. Transfer the contents to a serving bowl.

  10. Garnish with the remaining fresh coriander. Serve hot with phulkas.


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