Achari Mushroom has always been on my to-do list for dinner. This dish can be found on any restaurant menu in Northern part of India.'Achar' means pickle in Hindi. Ask any Indian, he would tell you how important 'pickle' is. No meal in India is complete without pickle in one corner of a plate.
This recipe is quite unique as it calls for actual pickle paste(out of the jar!) to be used as an ingredient. You can find various kinds of pickles in an Indian grocery store like the mango pickle,mixed vegetable pickle, lime pickle ,green chilly pickle , tomato pickle, garlic pickle, and the list goes on and on.
The only pickle which can be preferably used for this recipe is the Mango pickle. Lets get on with this lip smacking recipe.
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| Achari Mushroom |
Ingredients:
Button Mushrooms- 10 to 15 nos
Chickpea Flour/Besan- 5 tbps
Mango Pickle- 2 tbps
Red chilly Powder(if required)
Oil- 2 tbsp
Salt to taste
Method:
1.Clean the mushrooms and slice them into halves.
2.Pressure cook the mushrooms for four to five whistles. Drain the water and allow it to cool down. Pat dry the excess water with a kitchen tissue.
3.In a wok/kadai, dry roast the chickpea flour for five minutes on a low flame till it emits an aroma and the color changes to light brown. Allow it to cool down.
4.Spoon the pickle from the bottle. Take care to avoid all the mango pieces , only the paste part would do for this.
5.In a bowl, mix the roasted chickpea flour, pickle paste and salt to taste.
(Be careful with the salt, as there will be salt in the pickle. You might not need any!)
6.Check how spicy you want the dish to be and accordingly add red chilly powder.
7.Marinate the mushrooms and the besan-pickle mixture and allow it to rest for 30 minutes.
8.In a wok/kadai, heat 2 tbsp. of oil, and add the marinated mushrooms. Cook on a low flame for around 20 minutes until its gets roasted to a lovely golden brown color.
9.Goes well with chappaties or rotis.
Mushroom with a unique tangy flavor!!
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