Mushroom Kurma

For a non vegeterian converted into vegeterian like me , its really very tough to give up that non veg taste.And for me , the best substitutes are mushrooms and soya nuggets.But if you are a non vegeterian evnthough not a hard core , I would recommend you to substitute mushroom with chicken . That would be incredible.
Again a warning , This is one for a street food buff like me or who always ogled at them but restrained from eating only on hygenic point of view, then this one is a sure try. I dont know why I always like eating at street food licking my fingers more than some food in a posh restaurant with spoons and forks . I probably was a dog in the last birth , the impact still hangers in this birth as well I guess.
Back in native, the only outside food allowed at home is parotta, apparently because Karur is known for its parotta accompanied with this luscious kozhambu. Being in bangalore, getting a parotta itself is a big deal , leave alone this scrumptious kurma accompaniment and since me having used to this non veg kurma , I am not able to accustom to the vegetable kurma provided at hotel . They are too very vegetiranish . So, I tried this substituting with mushrooms and it turned out as good as I get in Karur.
This parotta has a special style of eating as well.Please get to the last para to know how to eat this .:D ..

Let me get into the recipe :

Ingredients :

1. Mushroom - 200 gms
2. Bay leaf - 1
3. Onion - 2 nos.
4. Tomato - 1
5. Ginger and garlic paste - 1 tsp.
6. Coconut scrapped - 1 cup
7. Everest Sabzi/chicken masala - 3 tsp.
8. Coriander powder - 2 tsp.
9. Chilli powder - 2 tsp.
10. Salt to taste
11. Oil - 3 tsp.

Method :

1. Heat a pan and oil , once oil is hot enough add bay leaf and onion , fry onion untill it turns golden brown.
2. Then add ginger garlic paste and saute for few seconds.
3. Add mushroom and fry for a minute.
4. Now add tomato , all masala powder and salt and fry until oil leaves on its sides.
5. Grind scrapped coconut and add it to the above mixture and add enough water and boil it nicely.
6. Consistency of the kurma is to be really thin , so that parotta gets soaked up well.

How to eat :

1. Tear the parotta into small pieces and then pour this kurma enough to soak those pieces well . Let it soak for a minute and then just binge on this .

This is the only food in the world which i never get bored of . Its really hard to keep up with your diet plan if you get a craving for parotta. Trust me I will have to run 20 mins more next day to even up for this binge.