Tuesday, March 3, 2015

Chowli Bean Mushroom Curry

Life gives us some unusual combinations that turn out so beautiful. Rainbow comes with a combination of sunshine and rain. 

In the same way, even in cooking some combinations that we think won't go well will actually be very good and we would feel it was worth the try. This combination of Chowli Beans and Mushroom turned out so wonderful that I regretted for not trying earlier. 

Chowli Beans are so easy to cook. They have a slightly smoky flavor and they combined well with mushrooms. This goes well with roti and rice. Lets go ahead...

What you need:
  1. Mushrooms - 200 grams (cleaned and quatered)
  2. Chowli - 1/2 cup (soaked for 20 minutes)
  3. Oil - 3 tbsp
  4. Jeera - 1/2 tsp
  5. Mustard Seeds - 1/2 tsp
  6. Asafoetida - a pinch
  7. Dried Kashmiri Chilies - 2
  8. Ginger - 1/2" (minced)
  9. Chilli Powder - 1/2 tsp
  10. Turmeric Powder - 1/4 tsp
  11. Daniya Powder - 1 1/4 tsp
  12. Jeera Powder - 1/2 tsp
  13. Kitchen King Masala - 1 1/2 tsp 
  14. Salt - to taste
How to go about it:
  1. In a pressure cooker, add 1 tbsp of oil and saute the mushrooms until they ooze out all the water and become dry. Keep aside.
  2. Add rest of the oil, once hot, add jeera and mustard seeds and let them splutter.
  3. Add asafortida and onions. Saute until the sides of the onion turn brown. 
  4. Now, top in the kashmiri red chilies and ginger and stir for 2 minutes.
  5. Add the dry spices (turmeric, daniya, jeera) and salt.
  6. Now, add the soaked and drained beans, salt and water for the beans to cook and bring this mixture to a boil.
  7. Lid on the cooker and cook the beans until soft.
  8. Open the lid after the pressure is down. Add the sauteed mushrooms and stir for about 5 minutes.
  9. Finally add Kitchen king masala or any garam masala that you have. Saute and take off heat.
  10. Serve hot with roti, phulkas or rice

Njoy with your loved ones...