Ingredients:
- 12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
- ¾-1 tsp Tamarind Paste
- 2 tbsp Coriander Leaves, finely chopped
- Salt to taste
- 1 tbsp Channa Dal (Split Yellow Peas)
- 3-4 Dry Red Chillies, halved (Adjust acc to taste)
- 1 tsp Black Pepper Corns (Adjust acc to taste)
- 1 tsp Mustard Seeds
- Few Curry Leaves
- 1 tsp Oil
Method:
- Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
- Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins).
- Cool and grind them to smooth powder and keep aside.
- Meanwhile, heat oil in a pan and add mustard seeds.
- When they start to pop and splutter, add curry leaves and sauté for few seconds.
- Now mix in chopped mushrooms and sauté on medium heat.
- When they start to sweat add salt to taste, ground spice powder and mix well.
- Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
- Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
- Garnish with chopped coriander leaves and serve hot with Chapatti .
