Mushroom Achari

Ingredients 

• 40-50 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)
• 1 medium onion, chopped
• 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
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Separate stems and caps of the mushrooms. Chop the stems. Heat oil in a non-stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
2. Add onion and chopped mushroom stems, mix well and sauté. Add ginger-garlic paste and mix lightly. Add mushroom caps, mix and sauté on high heat.
3. Add red chilli powder, turmeric powder, black salt, salt and toss to mix. Add vinegar and mix and cook till almost dry. Add coriander leaves and mix. Transfer into a serving bowl and serve hot.

Nutrition Info