Putta Godugula Koora Recipe
Ingredients
| Mushrooms | 500 Gram, halved | |
| Sesame oil | 60 Milliliter | |
| Onions | 100 Gram, chopped | |
| Tomatoes | 100 Gram, chopped | |
| Ginger garlic paste | 30 Gram (15 G Ginger, 15 G Garlic, Ground To A Paste) | |
| Chili powder | 25 Gram | |
| Coriander powder | 15 Gram | |
| Turmeric powder | 5 Gram | |
| Garam masala powder | 1 Teaspoon | |
| Aniseed powder | 1⁄2 Teaspoon (Saunf Powder) | |
| Salt | To Taste | |
| Coriander leaves | 15 Gram, chopped | |
| Curry leaves | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 915 Calories from Fat 631
% Daily Value*
Total Fat 72 g110.5%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1989 mg82.9%
Total Carbohydrates 66 g22.1%
Dietary Fiber 25.5 g102.2%
Sugars 22 g
Protein 25 g51%
Vitamin A 187.3% Vitamin C 92.7%
Calcium 31.9% Iron 73.4%
*Based on a 2000 Calorie diet
Directions
Fry till they turn translucent.
Add the tomatoes and ginger-garlic paste and stir fry till the ingredients are well combined.
Add all the powdered masalas with 30 ml water and cook for a few minutes on a slow fire.
Then increase the heat and loss in the mushrooms.
Mix well so that they are well coated with the masala.
Reduce the heat, and cook for another five minutes or so, till done.
Garnish with chopped coriander leaves and curry leaves and serve hot.
Chef
