Mushroom Ghee Roast
Veg
Button or oyster mushrooms roasted in ghee with the same Byadagi-tamarind-garlic masala used for the meat versions — the mushrooms absorb the deep red masala and become slightly caramelised at the edges. A modern Mangalorean vegetarian centrepiece that has taken on a life of its own across coastal Karnataka restaurants.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | button mushrooms |
| 2 tablespoons | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 10 | curry leaves |
| 2 tablespoons | tamarind pulp |
| 1 teaspoon | jaggery |
| 1 teaspoon | salt |
| 1 cup | water |
| 1 tablespoon | coriander seeds |
Instructions
- 1 Clean and slice the mushrooms.
- 2 Heat 1 tablespoon of ghee in a pan and roast coriander seeds, cumin seeds, black peppercorns, dried red chilies, and fenugreek seeds until aromatic.
- 3 Grind the roasted spices with garlic and ginger to form a smooth paste.
- 4 In the same pan, heat the remaining ghee and add mustard seeds, cumin seeds, and curry leaves.
- 5 Add the sliced mushrooms and sauté until they are soft and cooked through.
- 6 Add the spice paste to the mushrooms and mix well.
- 7 Add tamarind pulp, jaggery, salt, and water. Stir well and cook until the gravy thickens and coats the mushrooms.
- 8 Serve hot with rice or Indian bread.
Tips
Adjust the number of dried red chilies to control the spice level.