Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
- 200 grams button mushroom
- 3 medium onions finely chopped
- 1 cup water
For the masala
- 3 medium onions diced
- 1 cup grated coconut
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon khus khus
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- tamarind 1/4 size of a lime
- 1/2 teaspoon sugar
- coriander leaves (cilantro) to garnish
Clean and slice the mushrooms into halves.
In a pot, add 1 cup water along with the sliced mushrooms and the finely chopped onions.
Cook on a medium flame with the lid closed.
Switch off once the mushrooms are cooked through.
Heat some oil in a pan.
Add the diced onions and fry on a medium flame.
Stir occasionally until the onions start turning brown.
Add the grated coconut.
Combine well and continue frying.
Fry till the onions turn golden brown.
Add khus khus and fennel seeds.
Combine well and fry for another couple of minutes on a low flame.
Once the mixture cools down, transfer to a blender.
Add the tamarind, turmeric powder, and garam masala.
Grind to a paste.
Place the mushroom and onion pot back on the stove.
Add the ground paste, salt as required, and the 1/2 teaspoon sugar.
Combine well and simmer on a medium flame to reduce a little.
Add the coriander leaves.
Switch off and serve hot with freshly chapatis (phulkas).