Mushroom bathani masala kura (Vegan)
This is our recreation of a dish you’d find on most restaurant menus in the south of India. Masala curries usually have a base made of poppy seeds, coconuts and dry spices and they can be made with many different vegetables (based on affordability and availability). Our version uses mushrooms and green peas and although it looks simple, there’s a lot going on. It manages that neat trick of being light and fragrant and earthy and substantial at the same time: if you don’t think that can be done, you should give it a try!
Mushroom, peas, coconut, poppy seed, onion, tomato, ginger, garlic, salt, chilli powder, turmeric, coriander powder, cumin, cloves, fennel.