Mushroom Kadhi | Mushroom in Yogurt chickpeas Gravy

Mushroom Kadhi Recipe:

Ingredients:

1. Sliced Mushroom – 2 cups
2. Medium onion- 1 thinly sliced
3. Medium green bell pepper – 1 thinly sliced ( I just can’t do with out bell pepper, love to add them in all my recipes)
4. Large tomato- 1 chopped
5. Ginger-1 inch finely chopped
6. Turmeric powder- ½ tsp
7. Fennel powder- ¼ th tsp (optional)
8. Masala Powder- 1 tsp or as per taste ( recipe follows)
9. Yogurt/ curd-1 cup
10. Chick peas flour/ besan – 2 tsps
11. Water for the gravy
12. Few mint leaves and few Coriander leaves chopped
13. Salt to taste

Masala-

1. Red chilly powder- 1 tsp
2. Coriander powder- ½ tsp
3. Cumin powder- ½ tsp
4. Black pepper powder- ¼ th tsp
5. Garam masala – ½ tsp

Mix all the ingredients and add a tsp of the mixture for the curry.
Left over masala can be used for any dry or wet curry’s.

Procedure:

• In a wide skillet add some oil. When the oil gets hot add the sliced onions . fry for five minutes till the onion gets soft. Add the sliced mushrooms and peas. Cook for few more minutes.
• Now add all the spices- tandoori masala, turmeric powder, fennel powder and chopped ginger. Fry for 30 seconds. Add the chopped tomato and salt. Cook till tomato gets soft.
• While the tomato is cooking, take a bowl add the besan and yogurt. Whisk it to remove any lumps..
• Turn off the heat and now slowly add this yogurt mixture to the tomato base. This helps yogurt from curdling.
• Now turn on the stove in low-medium flame, add water depending on how thick you like your kadhi. Simmer the kadhi for ten minutes.
• Finally add chopped mint and coriander leaves. Turn off the heat.

Serve the kadhi with chapathi or rice.