By on August 12, 2014
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Mushroom Shagoti Serves 4

Button mushrooms 50 (400 grams)  
Oil 6 tablespoons
Garlic 8 cloves
Black peppercorns 15
Cloves 15
Cinnamon 2 one-inch sticks 
Dried red chilies
Coriander seeds 1 tablespoon
Grated coconut 1 cup
Onion, chopped 1 large
Tamarind pulp 2 tablespoons
Coconut milk ½ cup 
Salt to taste

1. Wash and cut the mushrooms into small pieces (juliennes) and set aside. 
2. Heat four tablespoons of oil in a pan; stir-fry the garlic, peppercorns, cloves, cinnamon, red chilies, coriander seeds and coconut one by one until fragrant and they change colour. Make a fine paste of it by adding a cup of water. 
3. Heat two tablespoons of oil in a pan; add the onions and sauté until it changes colour. Add the mushrooms and sauté for two minutes. Add a cup of water and cook until the mushrooms are tender. Add the ground paste, tamarind pulp, salt and half a cup of water and bring to a boil.
4. Stir in the coconut milk and cook for two minutes. Serve hot with any Indian bread.

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