This is my Vegan take on a Goan inspired meal - Zucchini Curry with Crumb Fried Oyster Mushrooms. I hope you enjoy it.
Watch till the end for the easiest and tastiest dipping sauce recipe.
Ingredients -
For the Zucchini Curry -
1/2 onion, finely chopped
1 birdseye chilli, slit vertically
2 zucchini, cut into thick slices
1 heaped teaspoon Kashmiri chilly powder
1 teaspoon garlic powder
1 1/2 teaspoon coriander powder
1/8 teaspoon black pepper powder
3/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
A walnut sized ball of tamarind
A piece of dried mango (optional - see note)
2-3 pieces of dried kokum (optional - see note)
1 teaspoon coconut oil
1 can coconut milk
Salt, to taste
For the Crumb-fried Oyster Mushrooms
A small punnet of oyster mushrooms (about 150 gms)
1/2 cup all-purpose flour
1 tablespoon cornflour
Salt, to taste
Black pepper powder, to taste
A pinch of extra-hot cayenne pepper
Bread crumbs, to coat the mushrooms
Oil, for deep frying
For the Dipping Sauce -
1-2 tablespoons of vegan mayonnaise
1 teaspoon of tomato ketchup, or to taste
A few drops of Tabasco sauce, to taste
You can find the written recipe here - theaspiringhomecook.com/2021/...
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