Bharwan Guchhi
Equipment
- Bowl
- Frying Pan
- Skillet
- Heavy-based Pan
Ingredients
- 8-10 Morels dried
- 125 ml Vegetable oil or Ghee (1/2 cup)
- 2 Cloves
- 2 Green cardamom pods
- Salt
For the filling
- 1-2 teaspoons Vegetable oil
- 50 g Spring onions (Scallions) (1 cup) chopped
- 2 tablespoons Khoya
- 3 tablespoons Mint leaves chopped
- 4 tablespoons Coriander (Cilantro) leaves chopped
- 2 tablespoons Lemon juice
For the sauce
- Saffron threads pinch of
- 3 tablespoons Milk
- 25 g Spring onions (Scallions) (1/2 cup) finely chopped
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 2 teaspoons Green chilli paste
- 2 tablespoons Cashew Nut Paste
- 250 ml Natural (plain) yoghurt (1 cup), hung, whisked
- 1 teaspoon Garam Masala
Instructions
- Soak the morels in a bowl of warm water for 10 minutes. Drain, then cook in a pan of boiling water for about 15 minutes. Drain and set aside.
- For the sauce, put the saffron in a small bowl, add the milk and soak until required.
- To make the filling, heat a little oil in a small frying pan (skillet), add the chopped spring onions, and fry for about 3-4 minutes, or until golden brown.
- Put all the ingredients for the filling, including the spring onions in a bowl and mix together. Stuff the morels with the mixture.
- Heat the oil or ghee in a large, heavy-based pan, add the cloves and cardamom pods, and stir-fry for 1-2 minutes, or until they change colour. Remove and discard.
- To make the sauce, reheat the oil or ghee in the same pan over medium heat, add the finely chopped spring onions and lightly fry for about 1-2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for 2 minutes, or until the water has evaporated and they change color. Add the green chilli and cashew nut pastes and stir-fry for another 1-2 minutes, or until well blended and their color changes.
- Reduce the heat, add the yoghurt, and season with salt. Stir and simmer for a few minutes until it is a sauce-like consistency.
- Add the garam masala and saffron milk to the pan and stir to mix well. Add the stuffed morels and 125ml / 4 1/2fl oz (1/2 cup) water and simmer for about 10 minutes, coating the morels with the sauce.
Nutrition
Sodium: 330mgCalcium: 736mgVitamin C: 39mgVitamin A: 1951IUSugar: 19gFiber: 10gPotassium: 1424mgCholesterol: 43mgCalories: 525kcalTrans Fat: 1gSaturated Fat: 12gFat: 27gProtein: 26gCarbohydrates: 50gIron: 17mg
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