Mushroom Balchao

Balchão has been described as "a fiery dish from Goa which is almost like a pickle". It is a spicy seafood or meat dish in Goan cuisine. Here I have used mushrooms in place of meat.

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 chillies

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 chillies, 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.