Mushrooms cooked in tangy coconut base masala. Watch this video to find out how to make this recipe.Alambi SukkaIngredients8-10 button mushrooms (adambi), cut into quarters2 tablespoons coconut oil2 dried red chillies1 teaspoon coriander seeds½ cup fresh scraped coconut½ teaspoon tamarind pulp1 medium onion, chopped1 tablespoon ginger-garlic paste½ teaspoon turmeric powderSalt to tasteMethod1. Heat 1 tablespoon coconut oil in a noon-stick pan. Add dried red chillies and coriander seeds and sauté till fragrant. Add coconut and sauté till golden. Remove from heat and cool. 2. Grind together the sautéed spice-coconut mixture and tamarind pulp with some water to a coarse paste.3. Heat remaining coconut oil in a non-stick pan. Add onion and sauté till golden. Add ginger-garlic paste, mix and sauté for 30 seconds. Add prepared paste, mix and cook for a minute 4. Add mushrooms and turmeric powder and mix well. Reduce heat, add some water, mix and cook till mushrooms are done. Add salt, mix and cook for a minute.5. Serve hot garnished with a coriander sprig.Preparation Time: 5-8 minutesCooking Time: 10-12 minutesClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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