Monday, August 11, 2014



The recipe for this dish of button mushrooms came to me from my friend Nandini Kini, a talented cook who blogs at Kini's Kitchen.  She has earlier made a guest post here of Mushroom Chilli.

 We were delighted to taste this dry side dish which goes well with both rice or rotis.


  • White Button Mushrooms, 15
  • Onions, finely chopped, 2
  • Oil, 5 tsp
  • Curry leaves, a sprig
  • Ginger Garlic Paste, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
For the Masala:
  • Fresh Coconut Gratings, 1/2 cup
  • Red Chillies, 4
  • Tamarind Paste, 1/4 tsp
  • Coriander Seeds, 2 tsp
  • Methi Seeds, 4 nos.
Roast in 1 tsp of oil: Coriander Seeds, 2 tsp + Methi Seeds, 4 + Red Chillies, 4
Grind these, along with the coconut gratings and the tamarind paste into a coarse paste (masala) with a little water and keep aside


Wash mushrooms and cut each into 4 pieces.
Marinate the mushroom pieces with ginger garlic paste, turmeric powder and salt for 10 minutes and keep aside.
Heat oil in a kadhai, add the chopped onions and curry leaves and saute till the onions become translucent
Now, add the ground paste (masala) and fry for 5 minutes
Add the marinated mushrooms, salt if needed and 1/4 cup water
Cook till the mushrooms are done with the masala getting well blended with them and the dish becomes dry.