Daab Mushrooms-(mushroom cooked in tender coconut):
We’ve all heard of the famous Bengali dish ‘Daab Chingri’ but here I have created the vegetarian version of it called the ‘Daab Mushroom’ since a lot of Indians do not get to taste many of these famous dishes because they are vegetarians, like me, therefore I love to try and come up with vegetarian versions of famous non-vegetarian dishes from around the country so my vegetarian version of ‘Daab Chingari’ is ‘Daab Mushrooms’.
Subho Poila Boishakh, Pahela Baishakh, or Bengali New Year also called Pohela Boishakh is the traditional new year day of the Bengali people. It is celebrated on 14 April. Poila Baisakh is also known as Nobo Borsho. This festival is celebrated with many flavors, zeal, and happiness all across West Bengal and Bangladesh. This period usually falls in mid-April according to the Gregorian calendar. This year, it will be celebrated on April 15 on the occasion of Nobo Borsho.
Bengalis take the first day of the year very seriously. And, when I say seriously it means a whole lot of shopping and tons of delicious food! Yes !! Pohela Boiskakh is a huge festival for Bengalis.
When I was living in Kolkata, I would join my friends in preparation for the festivities. While all my friends would fold their sleeves to prepare special Pohela Boishakh Platters I wanted to add something different. A vegetarian version of Daab Chingri …Daab Chingri is a nonvegetarian dish in which prawns are delicately cooked in a tender coconut shell. I replaced prawns with mushroom and paneer/ tofu and it came out deliciously awesome. So here I’m sharing, a perfect Bong delicacy with a twist! I hope all you vegetarians (and even non-vegetarian) enjoy the Daab Mushrooms.
Do not forget to visit my blog for more such recipes if you are also a Bengali food lover do visit my blog categories Bengali cuisine you will find more exciting recipes.
You will find more paneer recipes like Butter paneer, paneer khurchan, paneer tikka also with a difference ..must try!!
Ingredients for Daab Mushroom Recipe :
Mushrooms washed and cut into big pieces 1 cup
Tofu /paneer 1/2 cup
Tender Coconut: 2 (big size with flesh)
Coconut Milk: 1 Cup
Coconut water: 2 Cup (use from the tender coconut itself)
Mustard Paste: 2 Tbsp.
Onion Paste: 5 Tbsp.
Ginger Paste: 1 Tsp.
Garlic Paste: 1.5 Tsp.
Tomato paste: 5 Tbsp.
Green Chili: 3-4
Bay leaf: 1
Green Cardamom: 2
Red Chili: 1
Cinnamon Stick: 1”
Turmeric Powder: 1 Tbsp.
Cumin Powder: 1 Tsp.
Garam Masala Powder: 1 Tsp.
Red Chili Powder: 1 Tsp.
Sugar: 1 Tsp.
Salt: to Taste
Mustard Oil: 5 Tbsp.
Ghee: 1 Tbsp.
Wheat Flour: 5-6 Tbsp.
Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid.
Preheat oven to 220°C. Add salt and turmeric powder to the mushroom and paneer. Mix and set aside. Make onion paste keep aside, make tomato paste with ginger garlic and keep aside, make fresh mustard paste also as well .
Temper the Oil and Ghee mixture with Bay leaf, Dry red chili, and Cinnamon and Green Cardamom.
Add Onion paste to the tempering and cook till the paste leaves the side of the pan.
At this point add Tomato paste, Mustard paste, and Ginger Garlic paste and cook until oil separates. Now add Coconut Milk and cook for 5 more minute
Add Red Chili Powder, Turmeric Powder, Cumin Powder and Garam Masala Powder to the mixture along with Salt and Sugar and cook until the mixture leaves the side of the pan .Add 2 cup of coconut water and bring it to boil.
Add mushrooms paneer mixture and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough.
Place in the preheated oven @200and cook for about twenty minutes.
Open the lid and serve hot. Enjoy Daab mushroom with steamed rice or roti .