MUSHROOM VINDALOO

Vindaloo , a hot and spicy dish from the Goa region of India, is of Portuguese origin. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos," which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar spices to evolve into Vindaloo. Though this is well known for meat (especially pork), we made it as a vegetarian dish using mushroom, hence the name Mushroom Vindaloo.

 

Ingredients:

Button Mushroom -250 gm 

Onion, finely chopped – 2 

Ginger Garlic paste – 2 

teaspoons. Turmeric Powder – 1

teaspoon Kashmeeri chilly – 6 Nos. 

Garam Masala Powder – 1 

Teaspoon Vinegar – 3 Teaspoons 

Tomato -1 

Sugar – 1 teaspoon 

 

Sauté one onion (finely chopped) in oil in a hot pan until it turns brown. Add the garam masala, Kashmeeri chilly, 2 teaspoon Vinegar, Turmeric powder into the onion and grind it well. Take the remaining chopped onion and sauté it in the oil for a few minutes. Add tomato pieces, salt and sauté until turns brown. Add the grounded masala paste. Roast it well, add mushroom, water and cook it. Add ginger garlic paste when it is half cooked. When it is fully cooked, add sugar and vinegar and mix well. 

Thanks to Mrs. Teena for her chicken vindaloo recipe.

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