Mushroom Bhaji / Tonak /Curry
Mushroom bhaji is a spicy curry served in Goan local cafes and prepared even at home. It can be served for the breakfast, lunch or dinner. Usually served with pav or puri, but can also be served with dosa, chapati or rice.
Measurement: 1 Cup = 180 ml
Serves: 4
Ingredients:
- Mushrooms – 2 packs
- Onion – 2 medium ( 1 sliced & 1 chopped)
- Coconut (scrapped) – 1 1/2 cup approx.
- Ginger – 1 thin slice
- Cloves – 4 to 5
- Cinnamon – 1/2 inch piece
- Star anise – 3 petals (Seeds removed)
- Peppercorns – 6
- Fennel seeds – a pinch
- Poppy seeds – 1/3 tsp (optional)
- Coriander seeds – 2/3 tsp
- Green cardamom – 2 seeds (optional)
- Red chillies – 2 (Goan) or 1 Goan and 1 byadgi
- Turmeric powder – 1/4 tsp
- Tamarind – marble sized ball
- Coconut oil – 4 to 5 tsp
- Salt to taste
- Coriander leaves (chopped) – for garnishing
Procedure:
- Wash the mushrooms and cut them into quarters or slice them or chop them.
- Combine mushrooms and chopped onion in a thick bottomed pan, sprinkle little salt and cook it on low flame. (No need to add water, it will give out moisture.)
- Simultaneously, heat oil in a kadai.
- Fry cloves, cinnamon, star anise, peppercorns, fennel seeds and cardamom till they give out aroma. Take them out. (Do not over fry)
- Fry ginger slice and take it out.
- Fry red chillies and take them out.
- Fry coriander seeds till they give out aroma and take them out.
- Add poppy seeds and sliced onion. Stir fry till onion turns golden brown.
- Add coconut to the onion and stir fry till it turns slightly brown.
- Combine all the fried ingredients, tamarind and turmeric powder. Add little water and grind it to a fine paste.
- Add ground paste to the cooked mushrooms. Add water and salt as per your requirement. Bring it to boil. Simmer for 2 min.
- Garnish with coriander leaves.
- Serve hot with Pav, Puri, Dosa etc.
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