Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Mushroom is the only vegetable that naturally contains some vitamin D. Interestingly, the amount of vitamin D can be substantially enhanced several times over by exposing mushrooms to sunlight, as the ergosterol present in mushrooms gets converted into vitamin D.
People living in colder regions can suffer from low vitamin D levels, especially during fall, winter and spring. They can, however, sun-dry mushrooms in summer and store them for up to a year in amber coloured bottles. If they consume the mushrooms when sunlight levels are low or absent, they can maintain their vitamin D levels year-round.
Today, we are going to prepare a mushroom curry with our homemade sun-dried mushrooms. Do try this very delicious and healthy dish and share your experience.
|Prep time||Cook time||Ready in||Yields|
3 hours 15 min
3 hours 45 min
- 400 grams fresh mushrooms that have been sun-dried
- 2 1/2 cups water
- 2 to 2 1/2 tbsp oil
- 2 medium onions
- 7-8 garlic cloves
- 1 inch fresh ginger
- 2 tomatoes, pureed
- 1/2 tsp sendha namak (rock salt)
- 1/2 tsp turmeric powder
- 1/2 tsp deghi mirch (red chilli powder)
- 1 1/4 tsp coriander powder
- 1/2 tsp garam masala
- 2 tsp chopped hara dhania (cialntro)
- Cilantro, for garnish
- Soak the sun-dried mushrooms in water for 3-4 hours.
- Combine the onions, garlic and ginger. Grind into a paste.
- Heat the oil in a pan on low heat then add the onion, ginger and garlic paste. Raise the heat to medium and saute until the onions turn light brown.
- Add the tomato puree, reduce the heat to low-medium and mix well. Reduce the heat to low and add the dry spices: salt, turmeric powder, deghi mirch powder and coriander powder. Mix well and saute on low-medium heat until the oil starts to separate out of the masala.
- Reduce the heat to low and add the soaked mushrooms (without the soaking water; this will be added in the next step). Saute the mushrooms for 1-2 minutes.
- Add the soaking water and mix well. Raise the heat to medium and let the water come to a boil.
- Add the garam masala and cilantro and stir a few times. Cover with a lid and cook on low heat, stirring occasionally, for 7-8 minutes.
- Garnish with some cilantro and transfer to a serving dish. Serve with roti or rice.
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Sun-Dried Mushroom Curry Recipe
© 2021 Rajan Singh Jolly