Mushroom Ghee Roast – With nice cool breeze around, I am waiting for rains. It rained so heavily yesterday that I went back to my childhood. Those fond memories are something which I will treasure forever. Today I will be presenting you all with a delicious recipe from my kitchen i.e. Mushroom Ghee Roast. This recipe turned out yummy and all ended up licking fingers in the end. The taste of mushrooms with ghee and roasted masala is awesome. I like to experiment with mushrooms because they are a great source of calcium. I have also started adding mushrooms in my kids diet but in a less spicier form.
Mushroom Ghee Roast is a delicious recipe from Kundapur near Mangalore. The dish tastes tangy and spicy and has flavour of ghee and roasted spices.
Ingredients: Prep. Time: 45 Minutes, Serves: 4
1 packet button mushrooms (12 -15 in number)
1 medium sized onion, finely chopped
1 tablespoon garlic paste
2 medium sized tomatoes, finely chopped
3-5 tablespoon ghee
5 red chilies , byadgi
5-6 curry leaves
3 garlic pods
1 teaspoon coriander seeds
1 teasoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
1/2 inch cinnamon
4-5 black peppercorns
1 tablespoon grated coconut
1/4th inch tamarind
1 tablespoon garam masala
Dry roast all the ingredients meant for gravy (refer to “For Gravy” section).
Grind the dry roasted ingredients for gravy by adding 2 tablespoon water.
Quarter the mushrooms n keep aside.
In a kadai or wok, add ghee and when it gets heated, add onion.
When onion turns pinkish, add garlic paste and stir. Make sure to cover the kadai.
When aroma comes from garlic, add tomatoes and fry till they turn mushy.
Now add the gravy and stir well. Add garam masala to the gravy.
Now add the mushroom and stir so that the mushrooms are coated with the gravy.
Serve with rotis or rice. Serve with a dash of love.