Zucchini and Mushroom Perattal

You’ll need:

  • 2 zucchinis – peeled, cut into small pieces
  • 3 large mushrooms – cut into small pieces
  • 1 onion – sliced finely
  • 2 teaspoons ginger garlic paste
  • 1 tablespoon roasted red chilli powder
  • 1/2 tablespoon coriander powder
  • 1/4 teaspoon roasted pepper and fenugreek powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons tomato puree
  • Pinch of sugar
  • Salt to taste
  • 2 tablespoons creme fraiche or yogurt
  • Oil

For the tempering:

  • 2 dried chillies – broken into 2
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • Pinch of hing
  • 1 sprig curry leaves
  • Oil

To finsh:

  • 1 tablespoon fresh chopped coriander

Heat oil, add onions, pinch of salt and pinch of sugar. Fry until transparent. Add zucchini and mushrooms, ginger garlic paste and spice powders. Cook until the vegetables are just tender (don’t overcook) Add all the tomato puree stir well. Push the mixture aside and make some space in the middle of the pan.
Add a little more oil, add all the tempering ingredients. Once mustard seeds pop, stir this into the vegetable mixture. Remove from heat and add creme fraiche, and stir well. Place back on low heat, bring to the first boil. As soon as you see bubbles, take it off the heat, add coriander. Enjoy!

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