Button Mushroom – 200 gms
For marination –
Yogurt – 2 tbs
Turmeric – 1/4 tsp
Salt to taste
lemon juice – 1/2 tsp
To grind –
Coriander – 1 tsp
Cumin – 1/2 tsp
Fenugreek – 1/4 tsp
Cinamon – 1
Cloves – 3 no’s
Peppercorns – 1/4 tsp (optional)
Kashmir/Byadgi chilies – 4 or 5 no’s
Short chilies – 3 no’s
Onion – 1 small chopped roughly (optional)
Garlic – 5 or 6 cloves peeled
Tamarind – a small marble-sized
For seasoning –
Ghee – 3 tbs
Cashew-nuts – 2 tbs
Curry leaves – 2 springs
Chilis – 3 no’s
Garlic-ginger – 1 tsp chopped
Jaggery – 1 tsp powdered (optional)
Coriander for garnishing
Rinse and chop mushroom into medium pieces, drain the water, pat it dry.
Add it in a bowl, mix with yogurt, lemon juice, turmeric, and salt. Mix well and set aside for a minimum of 30 minutes.
Heat a skillet on medium heat, to this add the dry red chilies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds. Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air. Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, onion (optional), garlic cloves, and tamarind paste, grind into a smooth paste, using some water, and set aside.
Heat a Kadai, on medium flame, to this add the ghee. Once the ghee has melted add the cashew nuts fry until it turns light brown, then add chopped ginger-garlic fry until you get a nice aroma, then add curry leaves and dry chilies. When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.
The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done.
Now add a little salt, the freshly ground ghee roast masala, jaggery, and toss it into the mushrooms.
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame. Check the salt and spices and adjust to taste.
Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.
Serve Mushroom Ghee Roast Recipe along with Neer dosa for a simple weekday lunch.
Enjoy as an appetizer.