Achari Kumbh

Ingredients 

• 25-30 button mushrooms
• 3 tablespoons mustard oil
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1/2 teaspoon onion seeds (kalonji)
• 1/2 teaspoon fennel seeds (saunf)
• 1 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• 2 tablespoons ginger-garlic paste
• 1 1/2 teaspoons red chilli powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon black salt (kala namak)
• Salt to taste
• 3 tablespoons vinegar
• A few slices of cucumber for garnish

Method

1. Separate the stems and caps of mushrooms.
2. Heat oil in a kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
3. Turn off the heat, add ginger-garlic paste and mix lightly.
4. Turn on the heat again, add mushroom caps and stems and mix. Cook on high heat.
5. Add red chilli powder, turmeric powder, black salt, salt and toss. Add vinegar and mix. Cook till almost dry.
6. Transfer into a serving bowl and garnish with cucumber slices. Serve hot.

Nutrition Info