Mushroom Brinji
A simple one pot meal loaded with the goodness of traditional Indian flavours.
Ingredients
1 cup Jeera Samba rice
150 gm button mushroom, cut into halves
¼ cup oil
2 tbsp ghee
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardamom, 3 cloves)
2 onions, sliced
3 tomatoes, sliced
5 green chillies, slit
2 tsp ginger & garlic paste
A few fresh coriander leaves, chopped
A few fresh mint leaves, chopped
2 Sprigs of curry leaves
2 tbsp red chilli powder
1 tsp turmeric powder
A pinch of salt
½ cup coconut milk
1½ cup ml water
Method
- Wash the Jeera samba rice in running water and soak for about 20 minutes.
- Heat oil and ghee in a pressure cooker pan and add bay leaf, cinnamon stick, cloves, green cardamom and sauté for a minute.
- Then add sliced onion and slit green chilli and sauté until the onions turn translucent.
- Now add ginger & garlic paste and cook until the raw flavor leaves. Add tomato and cook for about 5 minutes. Then add chopped mint and coriander leaves and sauté.
- Add the mushroom followed by chilli powder, turmeric powder, salt and the drained rice and mix well.
- Now add the coconut milk, water and bring it to the boil.
- Cover and cook for 2 whistles and simmer for 5 minute and turn off the flame.
- When all the steam escapes, gently open the lid, mix well and serve hot.
