Ingredients

1. Mushroom – 300 gms

Marinade

2. Ginger and garlic paste -1 tsp
3. Cumin powder – 1 tsp
4. Coriander powder – 1 tsp
5. Chilli powder – 1 tsp
6. Garam masala – 1/2 tsp
7. Fennel seeds powder – 1/2 tsp
8. Biryani masala – 1/2 tsp
9. Salt - as per taste
10. Ajinomoto – 1/4 tsp
11. Maida – 1 tbsp
12. Rice flour – 1 tbsp
13. Cornflour – 1 tbsp
14. Red food colour (optional) – a pinch
15. Water 1/3 cup + 2 tbsp

For sauce (curry)

16. Onion (medium) – 1 or 85 grams
17. Ginger (chopped) - 1/4 tsp
18. Garlic (chopped) – 1/4 tsp
19. Curry leaves – 30
20. Fennel seeds – 1tsp
21. Green chillies – 2(sliced)
22. Ginger and garlic paste – 1/4th tsp
23. Ajinomoto – 1/4th tsp
24. Coriander powder- 1/4th tsp
25. Biryani masala – 1/4th tsp
26. Cumin – 1/4th tsp
27. Chilli – 1/4th tsp
28. Garma masala – 1/4th tsp
29. Fennel seed powder – 1/4th tsp
30. Pepper powder – 1/4th tsp
31. Water – 1cup
32. Red food colour – a pinch (optional)
33. Coriander leaves – 1/2cup (chopped)
34. Spring onion – 2

Garnishing

35. Onion – 1(small)
36. Lemon wedges
37. Coriander leaves

Method

1. Slice or cut mushroom as per the size you like.
2. Chop 1 spring onion, slice green chillies, and keep it aside.

Marination

3. Add all the ingredients in a bowl, written in the marinate list, except water mix well.
4. Add mushroom pieces first, mix with the marinate (as mushroom leaves some moisture), then add water, little by little, until, the mushroom is well coated with the marinate mixture, it should not be like batter texture.
5. Mix well and keep aside.
6. Heat the oil, when the oil is hot, add mushroom pieces and cook on medium heat, in batches. Cook the mushroom to golden colour, it will take 4 to 5 minutes or cook until it is cooked well.
7. When the mushrooms are cooked, remove them on the absorbent paper/kitten tissue, keep it aside.

For the sauce (curry)

8. Heat oil in a vessel, add fennel seeds, onion and curry leaves, cook until the onions are soft and transparent.
9. Add ginger and garlic paste, chopped ginger and garlic, sauté for 2 to 3 seconds.
10. Add all the spice powder, water ½ cup, ajinomoto, colour, mix well, cook on medium flame for 3minutes, reduce the flame to low and cook until liquid reduces and rawness of spices have gone.
11. Add chopped spring onion1 , water 1/2cup again, lemon juice 2tbsp, mix well, boil for 5minutes on low flame. It should be like thin curry consistency.
12. Add cooked mushroom, mix well in the sauce and cook on medium flame to low flame, until all the liquid is absorb by mushrooms but still moisture is there.
13. Add coriander leaves and spring onions( 1)sliced; mix well with the mushroom mixture.
14. Cook for 2 to 3 minutes on low flame until mushroom is well blended with coriander leaves and spring onions.
15. Mushroom looks soft and soggy but should not be dry; you can view in the picture.
16. Serve hot in a serving plate, garnish with chopped onions, coriander leaves, with a slice lemon wedge.

Notes

1. Mushroom when cooked, it shrinks because of the water content in it, it is like spinach. So slice or cut mushroom as per your taste.
2. My home made Biryani masala is a must as it has special spices like dagad phool, star anise. You can prepare in advance and store in airtight container. You can use for the pulaos and biryanis.