mushroom achari
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Description Ingredients Method Chef’s tip Book Similar recipes with links
ContentMushroom Achari
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Mushrooms cooked in a pickle masala.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes Category: Veg
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Button mushrooms 40-50Mustard oil 3 tbsps Asafoetida ¼ tspCumin seeds 1 tspOnion seeds (kalonji) ½ tspFennel seeds (saunf) ½ tspMustard seeds 1 tspFenugreek seeds (methi dana) ¼ tspOnion, chopped 1 mediumGinger-garlic paste 2 tbspRed chilli powder 1 ½ tspsTurmeric powder ½ tspBlack salt (kala namak) ½ tspSalt to tasteVinegar 3 tbspsFresh coriander leaves,chopped 1 tbsp
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1. Separate stems and caps of the mushrooms. Chop the stems. Heat oil in a non-stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
2. Add onion and chopped mushroom stems, mix well and sauté. Add ginger-garlic paste and mix lightly. Add mushroom caps, mix and sauté on high heat.
3. Add red chilli powder, turmeric powder, black salt, salt and toss to mix. Add vinegar and mix and cook till almost dry. Add coriander leaves and mix. Transfer into a serving bowl and serve hot.
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