IT Café Online

A delightful combination of mushrooms, coconut and tamarind. - A Goan speciality.

INGREDIENTS
Button mushrooms, chopped 35-40
Cloves 10
Black peppercorns 10
Carom seeds (ajwain) 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Cumin seeds 3/4 teaspoon
Coriander seeds 1 1/2 tablespoon
Cinnamon 2 one-inch sticks
Dried red chillies 4
Poppy seeds (khuskhus/posto) 1 1/2 tablespoons
Coconut, scraped 1 cup
Oil 3 tablespoons
Onions, finely chopped 3
Garlic 4-6 cloves
Salt to taste
Tamarind pulp 1 tablespoon


METHOD
Dry roast cloves, peppercorns, carom seeds, fennel seeds, cumin seeds, coriander seeds, cinnamon, star anise, red chillies and poppy seeds till fragrant.
Add coconut and roast for two to three minutes or till the coconut is lightly browned.
Heat oil in another pan.
Add onions and sauté.
Grind the roasted ingredients with garlic and a little water to a fine paste.
When the onions are well browned add mushrooms and salt and stir.
Add the ground paste and mix well. Add one cup of water, tamarind pulp and simmer for three to four minutes.
Serve hot with pav or rice or sannas.