I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.
I LOVE Mushroon in any form. It's been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.
- 200 gms Chopped mushroom
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Turmeric powder powder
For the Masala
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- pinch Asafoetida - a
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic cloves paste
- 1 - 1/2 heaped tablespoons Chilli powder - (or less)
- 1 teaspoon Turmeric powder powder
- 1/2 teaspoon Fenugreek powder
- to taste Salt
- 1/4 cup Vinegar - (or less)
- 1/4 cup Sesame oil - (or more)
- 1/2 teaspoon Sugar - (Optional)
- Mix the mushroom with 1/2 teaspoon chilli powder and 1/4 teaspoon turmeric powder and keep aside.
- Mix the chilli powder, turmeric powder and fenugreek powder (for the masala) with some water to form a smooth paste.
- Keep aside.
- Heat sesame oil in a pan.
- Tip in the mushroom.
- Cook on high heat, till the mushrooms are cooked and oil separates.
- Drain the mushrooms and retain the oil in the pan.
- If needed, you may add more oil.
- When the oil is hot, add mustard seeds.
- When they start to splutter, add the curry leaves and asafoetida.
- Add the ginger and garlic pastes and cook till raw smell goes.
- Add the chilli powder mix and saute till oil separates.
- Tip in the mushroom and salt and mix well.
- Add vinegar and mix well.
- Cook further till oil separates.
- Add sugar. (Optional)
- Switch of heat.
- Once cool, transfer to a clean jar with lid.
- Ideally, store this in a refigerator.
- If you prefer to keep outside, make sure to add enough oil that it floats on top.