Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: , , ,

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.


2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)
1 1/2 cup fresh grated coconut
4 onions chopped
1 1/2 tea spoon turmeric
2 table spoon home made goan garam masala( or garam masala)
3-4 dried kokum (sola)
1/2 tea spoon sugar

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

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