Mushroom Ghee Roast is a Mangalorean dish made from grated coconut, tamarind, and cashew nut gravy simmered in ghee taking the gravy to a whole new level.
Button Mushrooms 200 gms
Ghee 1 tbsp + 1 tsp
Oil 1 tbsp
Onions (finely chopped) 1 cup
Cashew nuts 50 gms
Coconut Grated Ã‚Â½ cup or 100 gms
Kashmir Red Chilies 5-6 whole
Tamarind Paste Ã‚Â½ tbsp
Salt to taste
Wash mushrooms and pat dry using paper towel. Chop into bite sized pieces.
Grind together coconut, cashew nuts, red chilies into a smooth paste, adding very little water.
Heat 1 tbsp ghee and oil in a non-stick pan. Once hot, add onions and fry for a minute. Add half a teaspoon of salt and fry till onions are soft but not brown.
Now add the ground coconut masala. Mix and fry till oil separates from the gravy (appoximately 10 minutes).
Now add the tamarind paste. Cook till tamarind paste blends into the gravy.
Add chopped mushrooms to this gravy,Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute. mix and keep frying till mushrooms are slightly soft. Add water little at a time.
Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute.
Serve hot with Neer Dosa, Appam, Rice or even Roti.
- Try and use fresh mushrooms for better texture.
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