Chinese Potato Mushroom Thoran
Stirrfried
with grated coconut and cashew.
Ingredients
Chinese potato peeled and sliced 250
gms
Mushroom cleaned and sliced 250 gm.Cashew nuts soaked in water 100 gm.
Malabar tamarind (Cambogia)(Kudampuli) 2 pieces
Salt to taste
Grated coconut 1 cup
Ginger chopped 1 tbsp
Green chillies chopped 1 nos.
Shallots cleaned and chopped 1 Tbsp.
Pepper powder ½ tsp
Turmeric powder ¼ tsp
Mustard seeds ½ tsp
Ginger chopped 1 tbsp
Green chillies chopped 1 tsp
Shallots chopped 2 tbsp
Dried red chillies 2 nos
Curry leaves 2 sprig
Garlic chopped 1 tsp
Vegetable oil as needed
Salt to taste
Heat 2 Tbsp. oil in a pan and fry the mustard seeds and red chillies. When the mustard seeds are popped add the chopped ginger, garlic, green chillies, shallots and curry leaves and saute well. When thwe shallots reaches a golden colour add the turmeric powder, Chinese potato, mushrooms, cashew nuts salt and water and cook on a low flame till the vegetables become cooked tender.
Boil the Malabar Tamarind (Cambojia)
in half a cup of water for five minutes and add it along with the boiled water
to the cokked Chinese potato curry and allow it to simmer at low flame.
In the meantime grind the grated
coconut, 1 tbsp ginger, one green chilli and 1 Tbsp chopped shallots coarsely
and add to the curry and mix well.
Sprinkle some pepper powder over the curry as per your taste and serve
warm.
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