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Mushroom Vindaloo

Mushroom Vindaloo
Recipe type: Curries
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
This is a vegetarian version of the famous goan dish. I tried it with mushroom. It is a spicy dish cooked with a paste of red chillies, peppercorns, vinegar, cardamoms and other spices.
  • 250 gms mushrooms (khumbh)
  • 2 sliced onions
  • a few curry leaves (kadi patta)
  • 4 to 5 garlic (lehsun) cloves
  • 8 to 10 whole dry kashmiri red chillies
  • 10 peppercorns (kalimirch)
  • 1 tsp cumin seeds (jeera)
  • 2 cardamoms
  • ¼ cup vinegar
  • ½ tsp turmeric powder (haldi)
  • salt to taste
  • 3 tbsp oil
  • 1 tsp chopped coriander (dhania)
  1. Grind the peppercorns, dry red chillies, cardamoms, garlic and cummin seeds with the vinegar into a fine paste. Keep aside.
  2. Heat oil in a pan and saute the onions and curry leaves till light brown.
  3. Now add the ground paste and turmeric powder and saute till it leaves the sides of the pan.
  4. Add the mushroom, salt and 1 cup water and cook, covered till the moisture is reduced and done.
  5. Serve, garnished with coriander.
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