Hoshay Sizzle

1. Deep fried the plant-based mushroom meatballs until crispy brown and drain aside.
2. Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions. Once the onions turn transparent, add the ginger garlic paste and saute.
3. Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame.
4. Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil.
5. Pour in coconut milk and cook for 2 minutes, then, add in plant-based mushroom meatballs and stir it well.
6. Ready to serve warm with biryani rice!

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Indian Series