Achari Kumbh:
(Sanjeev Kapoor's recipe..pasted from his website)
This makes a great appetizer..is super duper quick to make and pretty tasty..just be careful with the salt...I wasn't and ended up with slightly salty version. Also, L. pointed out that mustard oil would have been nice in this dish, and now that I sat down to document, what do I notice? the recipe calls for mustard oil! This is what I'm married to folks!
(Sanjeev Kapoor's recipe..pasted from his website)
This makes a great appetizer..is super duper quick to make and pretty tasty..just be careful with the salt...I wasn't and ended up with slightly salty version. Also, L. pointed out that mustard oil would have been nice in this dish, and now that I sat down to document, what do I notice? the recipe calls for mustard oil! This is what I'm married to folks!
Ingredients
| • | Button mushrooms | 25-30 |
| • | Mustard oil | 3 tablespoons |
| • | Asafoetida | 1/4 teaspoon |
| • | Cumin seeds | 1 teaspoon |
| • | Onion seeds (kalonji) | 1/2 teaspoon |
| • | Fennel seeds (saunf) | 1/2 teaspoon |
| • | Mustard seeds | 1 teaspoon |
| • | Fenugreek seeds (methi dana) | 1/4 teaspoon |
| • | Ginger-garlic paste | 2 tablespoons |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Turmeric powder | 1/2 teaspoon |
| • | Black salt (kala namak) | 1/2 teaspoon |
| • | Salt | to taste |
| • | Vinegar | 3 tablespoons |
| • | Cucumber,for garnish | a few slices |
Method
Separate the stems and caps of mushrooms.
Heat oil in a kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
Turn off the heat, add ginger-garlic paste and mix lightly. Turn on the heat again, add mushroom caps and stems and mix. Cook on high heat.
Add red chilli powder, turmeric powder, black salt, salt and toss. Add vinegar and mix. Cook till almost dry.
Transfer into a serving bowl and garnish with cucumber slices. Serve hot.
Separate the stems and caps of mushrooms.
Heat oil in a kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.
Turn off the heat, add ginger-garlic paste and mix lightly. Turn on the heat again, add mushroom caps and stems and mix. Cook on high heat.
Add red chilli powder, turmeric powder, black salt, salt and toss. Add vinegar and mix. Cook till almost dry.
Transfer into a serving bowl and garnish with cucumber slices. Serve hot.
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