Mother's recipe Fresh Mushroom Curry

Ingredients
250 gms Fresh Mushrooms
2 Cardomoms
2 Bay Leaves
3 Cloves
1/2 Tsp Garam Masala
1/2 Tsp Chili Powder
1 Tsp Finely Chopped Ginger
2 Chopped Green Chilies
1 Teacup Beaten Curds(Yogurt)
1/2 teacup chopped Coriander leaves
4 Tbsp Ghee(or Olive Oil)
Salt to taste
Paste
2 Onions
6 Cloves Garlic
1/2 Inch Piece Ginger
3 Tbsp Cashewnuts
For the Paste
Boil the onions in 1 cup water until soft.Add the Ginger, garlicand cashewnuts and make a paste.
For the curry
Slice the Mushrooms, blanche them in hot water for 2 minutes and drain.
Heat the Ghee/Olive Oil -fry the cardomom, bay leaves, Cloves for a few seconds and then add the paste. Fry for 2-3 minutes. Add the Garam Masala, ginger green chilies and fry again for 1 minute.
Take the vessel off the flame and add the curds(Yogurt).Mix well. Put the vessel on a slow flame and keep mixing. Add the mushroom, coriander leaves and cook for a few minutes
Serve Hot.

Batata Humman- A potato Curry Konkani style Recipe

Use Small New potatoes or dice potatoes into one inch cubes.
Fresh Coconut- grated
Tamarind paste
Red chili- Kashmiri and regular
Hing (Asofoetida)
Oil to temper.
Salt

The grated coconut, red chilies and tamarind paste may br ground to a pulp using a food processor.
Boil this paste.
Cook the potatoes until properly done (Boil or microwave)
Add the potatoes to the coconut chili tamarind paste
Heat 2 tablespoons of oil and add the asoefoetida(Only a pinch)
Let it heat for 2 minutes and add this hot oil to the potato curry.
Add salt and allow to simmer for a few minutes

Batata humman

Hyderabadi Baghara Baingan - recipe

The Charminar

A very very good recipe from the southern Indian city of Hyderabad....

1kg brinjal( small Aubergines/egg plants)
Tamrind about 2 oz by weight
1/2 cup oil
2 tablespoons Til (Sesame) seeds
2 Tablespoons coconut
2 Tablespoons Raw Peanuts
1 teaspoon puree of ginger
1 teaspoon puree of garlic
1 onion
1/4 teaspoon turmeric
1 teaspoon Chili powder (Cayenne)
1/4 teaspoon onion seeds (kalaunji/nigella)
1/4 teaspoon methi (Fenugreek)
1 teaspoon ground dhaniya (coriander seeds)
1 teaspoon ground Jeera (cumin)
1/4 teasppon mustard seeds
1/2 teaspoon salt
2 stems of fresh Kadi patta (curry leaves)
3 green chilis
Green coriander one cup

Soak the tamarind in 3/4 cup warm water(Or use readly available tamarind paste juice appropriately) Roast the sesame seeds, coconut,peanuts and finely chopped onion, until brown but not too dark-stirring contantly to avoid burning.
Grind in a blender with some water and leave aside-(Masala Paste)
Slice the eggplants lengthwise and again side wise to for a cruciate cut about 2/3 rd the length of the eggplant.
Heat the oil in a pan, toss in the mustard seeds, fenugreek, nigella and cook for 2 minutes.
Add the egg plants to this and saute for a couple of minutes and save the oil.
Add the turmeric, chilli powder, curry leaves, ginger, garlic and salt to the previously ground masala paste. Slowly saute the masala in the oil over a medium heat until the uncooked smell goes away. Add the tamarind water,egg plant, sliced green chillies and a fistful of coriander leaves and simmer slowly. Coriander to garnish on the top.