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Preparation Time : 10
Cook Time : 20
Total Time : 30
Mushrooms, 2 cups (sliced lengthwise)
Tamarind juice, 1 tbsp
Turmeric powder, 1/2 tsp
Mustard seeds, 2 tsp
Curry leaves, 8-10 (You can substitute it with 8 basil leaves + zest of half a lime)
Ghee, 2 tbsp
Salt, 2 tsp or per taste
Cilantro/Coriander leaves, 2 tbsp or for garnish
Dry spices(Peppercorns, 1 tsp
White Poppy seeds, 2 tsp
Dry red chilli (hot), 2
Coriander seeds, 1 tbsp
Cumin seeds, 1/2 tsp
Fennel seeds, 1/2 tsp
Desiccated Coconut, 1 tbsp
Onions, 1/4 cup (sliced)
Garlic cloves, 3-4)
Dry roast the sliced onions and garlic cloves on a medium-high heat until dark brown. Set aside to cool.
Now dry roast all the other ingredients from dry spices on low heat until a nice aroma is released. Set aside to cool.
Grind the ingredients in Step 1 and Step 2, with a little water until coarse.
Slice the mushrooms lengthwise. If using sliced mushrooms, clean them with a paper towel.
Heat ghee in a pan, add in the mustard seeds and curry leaves. Once spluttered, add the mushrooms and saute on medium-high flame for 4-5 minutes until mushrooms release their water. Do not burn and do not add water.
Add in tamarind juice with salt and turmeric powder and cook for another 7-8 minutes with the lid ON.
Add the ground spice mixture with a little water (1/4 cup) and mix well. Cover and cook for 3-4 minutes.
Garnish with chopped cilantro (coriander leaves)
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