Ingredients: grams Button mushrooms - cut into quarters, tablespoons Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), tablespoon Lemon juice, Dry Red Chillies, teaspoon Whole Black Peppercorns, Cloves (Laung), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Cumin seeds (Jeera), teaspoon Coriander (Dhania) Seeds, cloves Garlic, tablespoon Tamarind Paste, tablespoons Ghee, sprig Curry leaves, teaspoons Jaggery, - to taste, Vegetarian diet
Instructions: To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms. To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice. Mix well and set aside for a minimum of 30 minutes. To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, 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, garlic cloves, and tamarind paste, grind into a smooth paste, using some water. Transfer the ghee roast masala into a bowl and set aside. To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee. Once the ghee has melted add the curry leaves. 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 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 Mangalorean Neer Dosa Recipe for a simple weekday lunch.