Sunday, August 2, 2015



As you would know by now if you have been following my blog we are fond of mushrooms. You will find in this blog many recipes for Mushrooms cooked in different styles, including Achari Kumbh, in the Punjabi style and Mushroom Chettinad in the Chettinad style.

Today I share a recipe for Button Mushrooms cooked in our Konkani style. This is adapted from Button Mushroom Khal Khal Pannaphkari from my friend Saigeetha Pai's popular blog Geeth's Dawath. The recipe below is how I have made the dish.

By the way, there is another version of this which we make with onions instead of garlic. I will share that some other time.

  • Button Mushrooms, 200 gms
  • Byadgi Red Chillies, roasted, 4
  • Tamarind, marble -sized
  • Garlic Cloves, 2 + 10
  • Oil, 1 tbsp 
  • Tomatoes, chopped, 2
  • Salt, to taste

Wash the button mushrooms and dab them dry using a clean kitchen towel. Cut them into quarters. Keep aside.
Peel the garlic cloves, lightly crush them and keep aside.
In a mixer grind together roasted red chillies, tamarind, and 2 garlic cloves, using very little water, to a fine paste. Keep aside.
Heat oil in a pan and when it gets hot, add the remaining 10 garlic cloves lightly crushed and saute till they change colour and give off a nice aroma
To this add the ground chilli-tamarind-garlic paste and fry for a few minutes
Next add the chopped tomatoes, sliced mushrooms, salt, and very little water * When adding water, remember that both the tomatoes and the mushrooms leave a little water.
Mix well and cook covered on low flame till the mushrooms get done
Serve hot with rotis or as a side dish with the main meal.

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