Mushroom Balchao



2 cups button mushrooms quartered

1/2 tsp salt

1/2 tsp turmeric powder

For the Balchao masala:

8 nos Byadgi or Kashmiri dry red chillies

3 garlic cloves

1/2 inch ginger piece

1/2 tsp peppercorns

1 tsp cumin seeds/ jeera

1/2 tsp mustard

1/4 tsp fenugreek seeds/ methi

Small piece of cinnamon

2 cloves/ lavang

Chickpea size tamarind

1 tbsp vinegar

Rest of the ingredients:

4 tsp oil

2 finely chopped onions

2 finely chopped garlic

1/2 inch ginger finely chopped

Few curry leaves

Pinch of sugar/ jaggery

1/4 tsp hing/ asafoetida

Salt to taste

Chopped coriander leaves


  • Clean and wash mushrooms. Marinate with salt and turmeric powder, rest it for 20 minutes
  • Dry roast pepper, cumin seeds, mustard, fenugreek seeds, cloves and cinnamon
  • Grind the roasted spices with red chillies, ginger, garlic, tamarind and vinegar.Make a smooth paste.
  • Heat oil in a pan, add chopped ginger, garlic and curry leaves. Fry till garlic turns golden brown.
  • Add chopped onions, and saute till it turns transparent
  • Add the masala paste as required, roast well for 5 minutes
  • Put the marinated mushrooms and 1/4 cup water. Add salt, sugar, hing .
  • Cook with a lid covered until the mushrooms are done.
  • Garnish with chopped coriander leaves. Serve hot with hot rice.
  • You can substitute mushrooms with chicken or prawns.


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