Almi ani Batat che Ambat
A spicy and tangy Mushroom and Potato Vegetable that is finger licking delicious.
Servings: 4 people
Calories:
Ingredients
- 2 cups button mushrooms
- 4 Potatoes medium, boiled
- 200 ml Coconut milk I did not use
- Salt to Taste
Masala ingredients:
- ¼ cup coconut freshly grated
- 2 medium Onions chopped optional
- 4 cloves garlic
- 4 Green chillies adjust as per taste
- 10-11 Kokum soaked in 1 cup water
Seasoning ingredients:
- 2-3 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 spring Curry leaves
- 2 Green chillies slit
- ⅛ teaspoon Asafoetida Powder
Instructions
- Chop the mushrooms and potatoes to even sized pieces.
- Grind the masala ingredients of coconut, onions, garlic, chillies to a fine paste.
- In a kadhai/wok, mix the mushroom and potatoes.
- Mix in the salt.
- Add the coconut milk (if using) or and more water of about 1 cup and ground masala to the kadhai/wok.
- Add the kokum water and cook on low to medium heat.
- In a small kadhai/wok heat the oil and splutter the mustard seeds with the curry leaves and chillies.
- Once fried add the hing to the seasoning mix. Keep aside.
- Meanwhile the curry will come to boil, and the mushrooms are almost cooked, add the seasoning mix to the pot.
- Stir and cover the pot and switch off the heat.
- Serve hot with steamed rice, pav, or chapatti.