Mushrooms are high in antioxidants, low in sodium, fat, cholesterol and calories. Hence very good for health. Posting below malwani mushroom masala that’s spicy and tasty. I personally prefer the mild flavour of spices in the gravy with main spiciness coming from chilli powder. Hence I have used whole spices in small quantities.
- 8 to 10 button mushrooms
- 1 tbsp oil + 1 tsp oil to roast the spices
- 1 onion finely chopped
- 2 tbsp freshly scraped coconut
- 1/2 tsp coriander seeds
- 1/4th tsp cumin seeds
- 1/4th tsp aniseed/ badishep/saunf
- 2 cloves
- 4 black pepper
- 1/4th”piece of cinnamon
- 1/4th black cardamom/ badi elaichi(approximately 8 seeds of the black cardamom)
- 1/8 tsp turmeric powder
- 5 to 6 bedgi chillies( adjust to individual spice required)
- A piece of tamarind
- Salt to taste
- Finely chopped coriander leaves to garnish
- Rinse the mushrooms well to let go of excess dirt and pat dry with a soft clean cloth or paper towel. If the mushrooms are big cut them into 4 pieces vertically.
- Dry roast the red chillies a bit and keep aside. In 1 tsp oil roast the spices ie; coriander seeds, cumin seeds, aniseed, clove, black pepper, cinnamon till you get its aroma. Once done transfer to a plate and roast fresh coconut in the same pan till brown taking care not to burn it.
- Switch off flame and let it cool. Grind the turmeric powder, dry red chillies, roasted spices, coconut and tamarind to a smooth paste adding a little water.
- In a nonstick/ceramic pan, heat oil , add finely chopped onion, saute till tramsluscent, add the ground masala paste, water to get the desired consistency, salt and stir well. Once hot add the mushrooms and let it cook till soft. Mushrooms do not take much time to cook say about 4 minutes. Bring to a boil and garnish with finely chopped coriander leaves.
- Serve hot with rice, solkadi, onion tomato salad and a pickle of your choice or with bhakris or sorghum flour vade recipe of which has been posted a few days back.
- When buying mushrooms, always choose firm ones without any moisture outside.
- Mushrooms should not be soaked in water as they are porous and absorb water and they lose their flavour when they absorb a lot of water. Hence it is usually mentioned to wipe clean mushrooms. BUT I rinse them thoroughly one at a time under tap water and do not soak them in water. After rinsing, pat dry immediately with a soft cloth or paper towel.