Mushroom Ghee Roast

Ingredients :

Mushroom : 15- 20

Red Chiilies : 18 -20 (Byadagi: 8 and Kashmiri Red Chillies: 8-9)

Coriander Seeds : 1 tsp

Curry Leaves : A sprig

Turmeric Powder : 1/4 tsp +1/4 tsp

Tamarind : A cherry sized ball

Garlic Cloves : 5-6

Ghee : 3 tbsp

Oil : a few drops

Salt According to taste

Procedure :

1. Clean and chop the mushrooms into thin slices.

2. In a pan roast red chillies, coariander seeds, curry leaves and off the flame add turmeric powder.

3. Once the roasted items cool down grind them with tamarind, garlic, salt and little water into a smooth paste.

4. In a non- stick pan heat ghee and add turmeric powder; add chopped mushrooms and salt; saute the mushrooms till they release water and are cooked properly. The mushrooms should be cooked in about 5 minutes.

5. Now add the grinded paste and add 1/2 cup of water to get a little gravy consistency. Cook for 5 to 7 minutes till the water evaporates and at the same time you have a little gravy left in it.