Mushroom Rassa

Mushroom Rassa is a spicy curry prepared in a Kolhapuri style. The dish is authentic, but innovative. It tastes best with jowar bhakris, but can be served with chapati too. I had prepared this dish for the first time when I had guests and they liked it, but I didn’t have the proper recipe then to post. Today, I made it again and here goes the recipe.

Measurement: 1 Cup = 180 ml
Serves: 2 to 3

Ingredients

1. Button mushrooms – 200 gm (1 pack)
2. Dry / fresh coconut (grated/scrapped) – 1/3 cup
3. Peanuts (roasted & peeled) – 1/3 cup
4. Onion – 1 small (sliced), 1 small (chopped)
5. Tomato (chopped) – 1 small
6. Ginger (chopped) – 1/2″ piece
7. Garlic – 6 cloves
8. Mustard seeds – 1/4 tsp
9. Hing –  a pinch
10. Turmeric powder – 1/8 tsp
11. Kolhapuri masala – 1 tbsp
12. Kashmiri mirchi powder – 3/4 tsp
13. Chilly powder – 1/2 tsp or as per your requirement
14. Tamarind pulp – 1 tsp
15. Oil – 5 to 6 tsp
16. Corriander leaves – for garnishing
17. Salt to taste

Procedure

• Wash mushrooms and cut them into quarters or medium size pieces.
• Heat 2 tsp oil in a kadai and fry onion till golden brown.
• Add sliced onion and fry till golden brown.
• Add coconut to it and stir fry till coconut turns crisp.
• Combine onion, coconut, peanuts, ginger and garlic, dry grind these ingredients. Keep aside.
• Heat oil in a thick bottomed pan, add 1 tsp of oil and saute mushrooms. Keep aside.
• Rinse the same pan and heat oil in it.
• Add mustard seeds, hing and chopped onion. Stir fry for till onion turns golden brown.
• Add turmeric powder, chilly powder, kashmiri mirchi powder and kolhapuri masala. Stir fry for 5 seconds.
• Add tomato and stir fry till tomato turns mushy.
• Add ground coconut and peanut mixture, stir fry for 2 min.
• Add 2 cups of water or as per your requirement and bring it to boil.
• Add sauteed mushrooms, tamarind pulp and salt. Simmer for 5 min.
• Garnish with corriander leaves.
• Serve hot with bhakri or chapati.

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