Mushroom - Capsicum Gravy - 1

Mushrooms was one of the favorite things to eat when I was growing up. I haven’t been using them much lately. Last week I saw a pack of beautiful pack of mushrooms and I impulsively bought it. I wanted to make something different. I prepared this spicy Mushroom – capsicum gravy. It was so good, V sent a message to my family whatsapp group saying “the best bhaji with chapati in the history of the universe” lol. I thought that deserves a post on the blog!.

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Pictorial: Clean and cut mushrooms and coriander stems. Fry the ingredients for he gravy paste. Grind the mixture with coriander stems to a smooth paste.

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Heat oil and fry mushrooms for few minutes. Fry onions and then add capsicum, mushrooms, followed by ground paste. Add enough water and cook till done.

Mushroom - 26

Mushroom - Capsicum Gravy

Ingredients

  • 3 cups chopped mushrooms
  • 1 cup capsicum green bellpepper
  • 1/2 cup finely chopped onion
  • 1/2 cup onion cut into big pieces this will be ground in paste
  • 1 cup chopped tomato
  • 2 red chillies
  • 1/2 cup chopped coriander stems I use the thick stems that usually go waste
  • 1 tea spn goda masala or garam masala
  • 1 tea spn coriander seeds
  • 1 tea spn chopped ginger
  • 1 tea spn chopped garlic
  • A pinch turmeric
  • 1 tbl spn desiccated or dry coconut
  • Oil
  • Salt

Instructions

  • Wash and chop mushrooms into big pieces.
  • Chop capsicum into big pieces.
  • Heat oil and add coriander seeds.
  • Then add onions, ginger garlic.
  • Fry till they are translucent and then add goda masala or garam masala, turmeric.
  • Now add coconut, fry for few minutes.
  • Add the tomatoes, cook till they are mushy.
  • Grind the mixture along with coriander stems to a smooth paste.
  • Heat oil and fry mushrooms for few minutes (I think this step enhances the flavor).
  • Take them out and fry capsicum for few minutes.
  • Take them out, in the same pan, heat oil and fry onions.
  • Then add mushrooms, capsicum and ground paste, salt.
  • Add water depending on how thick/thin gravy you need.
  • Cover and cook till done.
  • Serve hot with rotis/chapatis.
Mushroom - 27

Mushroom - Capsicum Gravy

Ingredients

  • 3 cups chopped mushrooms
  • 1 cup capsicum green bellpepper
  • 1/2 cup finely chopped onion
  • 1/2 cup onion cut into big pieces this will be ground in paste
  • 1 cup chopped tomato
  • 2 red chillies
  • 1/2 cup chopped coriander stems I use the thick stems that usually go waste
  • 1 tea spn goda masala or garam masala
  • 1 tea spn coriander seeds
  • 1 tea spn chopped ginger
  • 1 tea spn chopped garlic
  • A pinch turmeric
  • 1 tbl spn desiccated or dry coconut
  • Oil
  • Salt

Instructions

  • Wash and chop mushrooms into big pieces.
  • Chop capsicum into big pieces.
  • Heat oil and add coriander seeds.
  • Then add onions, ginger garlic.
  • Fry till they are translucent and then add goda masala or garam masala, turmeric.
  • Now add coconut, fry for few minutes.
  • Add the tomatoes, cook till they are mushy.
  • Grind the mixture along with coriander stems to a smooth paste.
  • Heat oil and fry mushrooms for few minutes (I think this step enhances the flavor).
  • Take them out and fry capsicum for few minutes.
  • Take them out, in the same pan, heat oil and fry onions.
  • Then add mushrooms, capsicum and ground paste, salt.
  • Add water depending on how thick/thin gravy you need.
  • Cover and cook till done.
  • Serve hot with rotis/chapatis.
Bhende Upkari - 28

Upkaris are the integral part of Konkani cuisine. We make upkaris with almost all the vegetables and they are a must in any Konkani meal. The vegetables are very lightly spiced to bring out the unique flavor of it. Bhende upkari is one such dish loved by all. Okra(bhende) is cooked in very minimum spices and then garnished with fresh coconut.

When I was a kid, my granddad used to grow a lot of vegetables in out garden. Okra was one such vegetable that was grown. The taste of freshly plucked and cooked okra used to be divine. I feel there is a huge taste difference between the okra that I grew up eating and the one we get in Indian store here in USA. But still it is one the vegetables we love the most.

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Pictorial: Apply salt and turmeric to the cut okra and keep aside. Cook okra in the seasoning. Garnish with coconut.

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Okra Sidedish (Bhende Upkari)

Ingredients

  • 1 lb 1/2 kg apprx okra(bhende) cut into long pieces
  • 1 tea spn mustard seeds
  • A pinch asafoetida
  • A pinch turmeric
  • 3-4 green chillies
  • 4-5 curry leaves optional
  • 1 tbl spn fresh/frozen coconut
  • Oil
  • Salt

Instructions

  • Cut okra into long pieces.
  • Apply some salt and turmeric to it and set aside. (This step reduces the sliminess of okra when cooked).
  • Heat oil and add mustard seeds.
  • When they start popping, add asafoetida, curry leaves(optional), green chillies slit into halves.
  • Add the okra and mix well.
  • Fry for 2-3 mins and then close the lid and let it cook on medium heat.
  • When it is cooked, sprinkle the fresh coconut on top and take off the heat.
  • Serve hot as a side with rice or chapatis.