Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
What you will need
Mushrooms – 200gms
Gongura – 1 cup (Loosely packed)
Green Chillies – 6
Onion – 2 tbsp + 1 tbsp (chopped finely)
Ginger – 1 inch piece
Garlic – 5 to 6 pods
Oil – 1 tsp + 2 tsp
Jeera – 1 tsp
Gram masala – 1 tsp
Dhaniya powder – 1tsp
Turmeric – ½ tsp
Salt – 1 tsp
How to make
Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)
In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.
Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.
Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.
In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt and mix well, sauté it for 2 to 3 minutes.
Now add the ground gongura paste mix well, let it cook for a minute or two.
Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis
I have used button mushroom, you can use any type of mushrooms
I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.
I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.
In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.