Mushroom Pandhra Rassa

Ingredients

For Mushroom Marination:

1. 200 grams mushrooms, cleaned and sliced
2. 1/2 teaspoon turmeric powder
3. Salt to taste

For Pandhra Rassa:

1. 1 cup grated coconut
2. 1 tablespoon poppy seeds (khus khus)
3. 1 tablespoon cashews
4. 2 tablespoons oil
5. 1 cup chopped onions
6. 1 tablespoon ginger-garlic paste
7. 1/2 cup fresh coriander leaves
8. 2-3 green chilies
9. 1 teaspoon cumin seeds
10. 1/2 teaspoon white sesame seeds
11. 1/2 cup fresh cream
12. Salt to taste
13. Water as needed

For Tempering:

1. 2 tablespoons ghee
2. 1/2 teaspoon cumin seeds
3. 1/2 teaspoon mustard seeds
4. 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!