Preparation Time – 30 minutes
Serves – 2
1/2 pound Large Button Mushrooms
1 tbsp Minced Garlic
3/4 tsp Cumin Powder
1/2 tsp or to taste Red Chili Powder
3/4 tsp Black pepper powder
12 Curry Leaves
1/4 cup Besan or Chickpea flour
1/4 cup Corn Starch
1.5 tbsp Extra Virgin Coconut Oil
1/4 tsp of haldi
Thai chili pepper flakes: to taste
Lime: to taste
Sea Salt per taste
1. Dry the cleaned mushrooms with paper towels. Detach the stems from the mushrooms and cut them into four pieces.
2. Make a thick batter of corn starch and besan, gradually adding water to the flour. (Make sure the batter is not watery or else it won’t form a coat on the mushrooms.) Add a bit of salt, red chili powder, 1/8 tsp black pepper, and haldi to it. Dip the mushrooms in this batter. Heat 1 tbsp of oil and shallow fry the coated mushrooms in a skillet. Cover the skillet to create an oven effect. Once cooked, remove to a paper towel and keep aside.
3. To a skillet, add 1/2 tsp oil. When warm add the minced garlic to it. Saute for a minute. Add curry leaves, cumin powder, red chili powder and pepper powder and fry for a minute. Add a tsp of water.
4. Add the fried mushrooms to it and give it a rough stir.
5. Finally add the chili pepper flakes, lime, and salt. Stir to coat the mushrooms well. If needed sprinkle a little amount of water. Remove to a serving dish and serve warm.
Spring onions for garnish
Note: Recipe is altered from the blog that is below
Most of the Mushroom dishes are soggy and boring; this is the first time I have tasted a yummy dish that has distinctive flavor like fried ChickenJ, so crisp and tasty. This lovely dish is from my dear friend Kim who is not only a foodie but also an advocate for organic and gluten free food .She had delicately prepared this delicious Mushroom 65 for a potluck and it was the most admired snack in the partyJ