Achari Mushrooms With Mint Coriander Chutney

Achari   Mushrooms  With  Mint  Coriander  Chutney

Ingredients

Button Mushroom 20
Mustard Oil 3 tablespoons
Asafoetida 1/4 teaspoon
Cumin powder 1 teaspoon
Onion seeds  (kalonji) 1/2 teaspoon
Fennel seeds- powder (saunf) 1/2 teaspoon
Mustard seeds- powder 1 teaspoon
Fenugreek seeds- powder (methi dana) 1/4 teaspoon
Onion  3 tbsp paste
Ginger-garlic paste 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Black salt (kala namak) 1/2 teaspoon
Salt to taste
Vinegar 3 tablespoons
Fresh coriander leaves chopped 1 tablespoon for garnish

Method

Separate stems and caps of the mushrooms. Discard the stems.
 Heat oil in a non-stick kadai. Add asafoetida, cumin powder, onion
 seeds, fennel powder, mustard seeds powder, fenugreek seeds powder
 and saute on low heat.
Add onion paste, mix well and sauté.
Add ginger-garlic paste and mix lightly. Add mushroom caps,
mix and saute on high heat.
Add red chilli powder, turmeric powder, black salt, salt and toss to
 mix. Add vinegar and mix and cook till almost dry.
Add coriander leaves and mix. Transfer into a
serving plate and serve hot. Garnish with Onion Rings, Lemon wedge.