Ingredients :
- 3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
- 1/2 tsp tamarind paste
- salt to taste
- cilantro, minced, for garnish
- For tempering
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 5-6 fresh curry leaves
- For spice mixture
- 1 tbsp split yellow peas (chana dal)
- 5-6 black peppercorns
- 2 dried red chillies
Method :
- Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
- Heat oil in a skillet. Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
- Saute the mushrooms in the tempered oil. Season with salt.
- When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
- Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan). Stir for a minute.
- Garnish with cilantro.
