I love the pickles and always have a barni (ceramic jar)full of aam achaar,mimbu achaar,mirchi achaar and mooli gajar gobi achhar with me.Sometimes if there is nothing to eat or I am too lazy to cook I love to make parathas in pickled spices.
This mushroom curry has all the achaari flavor and tasted awesome .I served it with rice and roti and we had a nice flavorful lunch.
I used mustard oil for the curry as it gives this unique pungent and aromatic flavor .My mom still uses mustard oil for everyday cooking and they love it.I somehow developed unliking for the mustard oil and get a headache if I use it for frying or cooking.
Here is step wise achaari mushroom recipe.Some other mushroom recipes at my space are-
250 gm mushrooms,sliced
1 teaspoon ginger,grated
3-4 garlic cloves,minced
2 green chillies,chopped
1/2 teaspoon fennel seeds/saunf
1/2 teaspoon nigella seeds/kalounji
1/2 teaspoon fenugreek seeds/methi
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
a pinch aseftida
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
salt to taste
3 tablespoon mustard oil
1/4 cup coriander leaves,chopped
Heat oil in a pan and add aseftida,cumin,fennel,nigella,fenugreek and mustard seeds.
Let the seeds splutter.Now add ginger,garlic and onions.Saute till onions are light brown in color.
Add tomatoes and green chillies. Now add salt,turmeric,coriander and red chilli powder.Mix and cook for 2-3 minutes more.
Add sliced mushrooms,cook covered for 10-12 minutes.
Remove from heat and add chopped coriander leaves.
Serve hot with ice ,bread or paratha.
Serve-4 Cooking time-25 minutes