Mushroom is my go to vegetable, because it’s takes very less time to cook, tastes so good and even rich of protein, calcium , vitamin B.
Mushroom Ghee Roast is all about ghee and roasted chilli masala.
A small story behind this recipe that how i came across about this, been to some Indian restaurant few months back here and when checking the menu i saw “Chicken Ghee Roast” and below that they mentioned ingredients like, fresh mushrooms roasted with indian red chillies and ghee. I like anything when ghee plays major role, so
The same day i came back home and checked many videos in youtube about chicken ghee roast, one thing confirmed me that, it is Mangalore recipe. In the suggestion i saw mushroom Ghee Roast, I jumped in joy because it is a perfect delight that vegetarians can enjoy.
Then i tried few recipes from YouTube but nothing made me happy in taste, then again i combined few ingredients from chicken ghee roast to mushroom Ghee Roast. That turned out so yummy.
Today I’m sharing my version of Mushroom ghee roast here.
Wash the mushrooms and cut into half.
Chop half medium size onion finely and another half roughly.
In a small pan dry roast coriander seeds, cumin seeds, Fenugreek seeds, cloves , cinnamon and Kashmiri chillies in medium flame.
Once masala is cool down add into mixer jar and powder into coursely then add roughly chopped onion, garlic cloves and 4tsp of water then makes a nice smooth paste.
In the pan add ghee once heated add finely chopped onion and sprig of curry leaves, fry until the onion is soften.
Then add chopped mushroom, turmeric powder and salt fry until mushroom is half cooked .
Once mushroom is half cooked add masala paste, mix gently now cover and cook until the mushroom is really.
At this point mushroom leaves water, then open the lid and cook until the water is absorbed.
Once the water is absorbed switch off the flame and squeeze the lemon juice give a mix.
Enjoy the Mushroom Ghee Roast with neer dosa( recipe already in blog) chapati or hot steam rice.