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
Build a full meal around Mushroom Ghee Roast
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
200 grams | Mushroom , button |
|
2 tablespoons | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
10 | Curry Leaf |
|
2 tablespoons | Tamarind , pulp |
|
1 teaspoon | Jaggery |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
1 tablespoon | Coriander Seed |
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.