Mushroom Pandhra Rassa
Ingredients
For Mushroom Marination:
- 200 grams mushrooms, cleaned and sliced
- 1/2 teaspoon turmeric powder
- Salt to taste
For Pandhra Rassa:
- 1 cup grated coconut
- 1 tablespoon poppy seeds (khus khus)
- 1 tablespoon cashews
- 2 tablespoons oil
- 1 cup chopped onions
- 1 tablespoon ginger-garlic paste
- 1/2 cup fresh coriander leaves
- 2-3 green chilies
- 1 teaspoon cumin seeds
- 1/2 teaspoon white sesame seeds
- 1/2 cup fresh cream
- Salt to taste
- Water as needed
For Tempering:
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- Curry leaves for garnish
Steps
Mushroom Marination: Step 1: Marinate the sliced mushrooms with turmeric powder and salt. Set aside for 15-20 minutes.
Pandhra Rassa: Step 2: In a pan, heat oil and sauté chopped onions until translucent.
Step 3: Add ginger-garlic paste and cook until the raw smell disappears.
Step 4: Add grated coconut, poppy seeds, cashews, fresh coriander leaves, green chilies, cumin seeds, and white sesame seeds. Sauté until the coconut turns golden.
Step 5: Allow the mixture to cool and then blend it into a smooth paste using water as needed.
Step 6: In the same pan, heat ghee for tempering. Add cumin seeds, mustard seeds, and curry leaves.
Step 7: Add the marinated mushrooms and sauté until they are cooked.
Step 8: Pour the blended coconut paste into the pan and mix well.
Step 9: Add fresh cream, salt to taste, and water to achieve the desired consistency. Simmer for 5-7 minutes.
Step 10: Garnish with fresh coriander leaves.
Serve Mushroom Pandhra Rassa hot with bhakri or rice for a delightful and authentic Maharashtrian culinary experience. Enjoy!
How to cook Mushroom Pandhra Rassa:
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