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.
Course: Main Course, Main Dish
Cuisine: Goan
Keyword: Mushroom
Ingredients
200gramsbutton mushroom
3mediumonionsfinely chopped
1cupwater
For the masala
oil
3mediumonionsdiced
1cupgrated coconut
1/2teaspoonfennel seeds
1/2teaspoonkhus khus
1/4teaspoongaram masala
1/4teaspoonturmeric powder
tamarind1/4 size of a lime
salt
1/2teaspoonsugar
coriander leaves (cilantro)to garnish
Instructions
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.
Switch off.
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).