Balchao has been described as a fiery dish from Goa which is almost like a pickle. It is a spicy sea-food or meat dish in Goan cuisine. Here I have tried it with Mushrooms.
Ingredients
2 cups button mushrooms quartered
1/2 tsp salt
1/2 tsp turmeric powder
For the Balchao masala:
8 nos Byadgi or Kashmiri dry red chilies
3 garlic cloves
1/2 inch ginger piece
1/2 tsp peppercorns
1 tsp cumin seeds/ jeera
1/2 tsp mustard
1/4 tsp fenugreek seeds/ methi
Small piece of cinnamon
2 cloves/ Lavang
Chickpea size tamarind
1 tbsp vinegar
Rest of the ingredients:
4 tsp oil
2 finely chopped onions
2 finely chopped garlic
1/2 inch ginger finely chopped
Few curry leaves
Pinch of sugar/ jaggery
1/4 tsp Hing/ asafoetida
Salt to taste
Chopped coriander leaves
Procedure
Clean and wash mushrooms. Marinate with salt and turmeric powder, rest it for 20 minutes
Dry roast pepper, cumin seeds, mustard, fenugreek seeds, cloves, and cinnamon
Grind the roasted spices with red chilies, ginger, garlic, tamarind, and vinegar. Make a smooth paste.
Heat oil in a pan, add chopped ginger, garlic, and curry leaves. Fry till garlic turns golden brown.
Add chopped onions, and saute till it turns transparent
Add the masala paste as required, roast well for 5 minutes
Put the marinated mushrooms and 1/4 cup water. Add salt, sugar, Hing.
Cook with a lid covered until the mushrooms are done.
Garnish with chopped coriander leaves. Serve hot with hot rice.
You can substitute mushrooms with chicken or prawns.
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