Friday, 6 May 2016

Mushroom Dill (Sabasige) Curry

Dill is one of the herb varieties I absolutely love. I have combined dill with mushrooms. Mushrooms, apart from the few extra minutes it takes to clean them, are a breeze to cut and cook. Chunky and full of taste, they are one of my favorite vegetables. . Our generally do not have rice on a week night, because we both prefer to have rotis or pasta / noodles. Rice comes to rescue when I want to get out of the kitchen in 15 minutes
Check out some more “Chapati Side Dishesvarieties.

Prep time
Cook time
15 mins
20 mins
4 serves

Cuisine: Indian
Recipe Type: Side Dish for Roti or rice

  • Mushroom -1 packet -2 cups
  • Cut fresh Dill leaves  - ¼
  • Onions -2 no’s
  • Grated ginger -1 tsp
  • Chopped garlic – 3 tbsp.
  • Slitled Green chillies -2 no’s (optional )
  • Turmeric powder -1/4 tsp
  • Coriander powder -1 tsp
  • Cumin powder -1 tsp
  • Garam masala -1/2 tsp
  • Oil – 1 tbsp.
  • Fennel seeds -1/2 tsp
  • Mustard seeds -1/2  tsp


1.Heat oil in a non-stick kadai and add cumin seeds, fennel seeds Add chopped onions, turmeric powder and fry till onions are golden brown.
2. Grind garlic, ginger, red chili powder, coriander powder, cumin powder in a coarse paste form. After the onions became brown, add the ground paste and sauté for few minutes till the raw smell goes off.

3. Now add chopped mushrooms and ½ cup of water, cook keeping closed sauté in intervals until mushrooms appear cooked (they would look shrunk than the original chopped size). 

4. When it’s done, finally add some dill leaves and keep stirring only for few minutes (it will get cooked very fast). 

5. Add the salt at this stage, simmer for a minute more and remove Garnish with fresh coriander (optional).

Served with

Green Chillies are optional and can be replaced instead of red chilli powder
If you are interested in some mushroom recipes, check this out

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