Achari Mushroom | Dinner Diaries

Achari Mushroom

1601597_10201974623278710_276907992_nHi my beautiful friends! This new year has started on a very good note so far, what could be better than to have new friends like you in my life? I was so excited to see few likes and followers on my blog yesterday that I can't tell you guys. It meant so much to me as I thought I wouldn't even get a single person to read my posts, but thanks to all of you who have been so supportive in making this start. Love you all!

Today I am here with a very festive Indian recipe, mainly because of so many pickle flavors added to it - Achari Mushroom. Here's a handy list of the ingredients (serves 2):
  1. Black caraway seeds - 1/4 tsp
  2. Fennel seeds - 1/4 tsp
  3. Cumin seeds - 1/4 tsp
  4. Coriander seeds - 1/4 tsp
  5. Dry red chili - 2
  6. Mushroom sliced - 3 cups
  7. Mustard seeds - 1/2 tsp
  8. Oil - 2 tbsp
  9. Onion sliced - 1
  10. Puree of 1 tomato
  11. Coriander chopped - 1 tbsp
For marinade:
  1. Yogurt - 1 cup
  2. Ginger garlic paste - 1 tbsp
  3. Turmeric, Red chili powder - 1 tsp, respectively
  4. Salt - as per taste

Let's get started:

Take a large bowl and mix all the marinade ingredients in it along with sliced mushrooms and keep it in a refrigerator for half an hour. Heat a pan on medium-low heat and dry roast ingredients listed 1 to 5. Once you are done with the roasting, grind them in a grinder and keep aside. Heat oil in the same pan and add mustard seeds. When mustard seeds begin to splutter add the roasted spices followed by onion and saute till golden brown. Now add the tomato puree, salt, red chili powder, and turmeric (this time add very little as we already have these spices in the marinade). Let these cook for a while and then add the marinated mushrooms. Give it a mix and let it cook covered for some time checking in between. Finally, sprinkle some freshly chopped coriander. The dish is ready, serve hot with rice, Nan or chapatis!

I hope you try this Achari Mushroom recipe at home and do let me know how it turned out with your valuable comments :).

Thank you very much for reading, happy cooking!

Love, AS

Disclaimer: This recipe is not owned by me. I came across this at some other resource and tried it my way.