Spicy Mushroom Potato Curry

Mushroom and potato makes a great combination. This mushroom potato curry will be spicy and has tangy taste too. This will be very tasty with white rice. You can also taste this with idli or dosa. These combinations were also too good.

Ingredients:

Mushroom - 1 cup or 200g (cut to quarters)
Potato - 1 big or 2 small
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp
Dhania/Corriander powder - 3 tsp
Tamarind - 1 small ball size or 1 tbsp paste
Mustard - 1 tsp
Toor dal - 1 tsp
Fenugreek - 1 tsp
Curry leaves - 1 sprig
Gingelly oil/Sesame oil - 3 tbsp
Salt - to taste

For grinding:
Coconut - 3 tbsp
Onion - 1 (medium size)
Tomato - 2 (medium size)

Note:
a) Boil the potatoes, peel the skin and cut to cubes. (Do not overcook, let it be half cooked)
b) Soak the tamarind in warm water for about 10 mins or add water to the tamarind paste and make about 1 cup of juice from it.

Method:

1) Heat a pan. Add the oil and add mustard seeds, fenugreek and toor dal.

2) Add the curry leaves and mushroom.

3) Saute it for about 3 mins and add the cooked potatoes.

4) Add the turmeric powder, chilli powder and corriander powder.

5) Meanwhile grind the coconut, onion and tomato and keep it aside.

6) Mix the dry spices very well with mushroom and potato.

7) Now add the ground paste to the mushroom potato mixture.

8) Let it cook for about 2 to 3 mins, until the oil oozes out of it.

9) Finally add the tamarind juice and let it boil for about 5 mins.

Delicious and spicy mushroom potato curry is ready to taste.