Mushroom Chops Masala

Southindian version mushroom chops is a perfect winter sidedish to serve with roti or rice. I have used only coconut oil in this recipe we can alternate and use ghee or refined sunflower oil. 

Ingredients:
250 Grams Button Mushrooms
1 Medium Onion 
1 Medium Tomato
1/4 Cup Peas
1 Tsp Coriander Powder
1/2 Tsp Turmeric 
1 Tbsp Chilly Powder
1/2 Tsp Cumin
1/2 Tsp Fennel 
2 Dried Red Chillies

Masala Paste:
1/2 Inch Ginger
6 Pods Garlic
3 Inch Fresh or 3 Tbsp Dried Coconut
1 Tsp Fennel Seeds
2 Small Pieces Star Anise
3 Dried Red Chillies
1 Inch Cinnamon
2 Pods Cardamom
3 Cloves
1 Onion Sliced
1/4 Tsp Pepper Corns
Coconut Oil 
Salt and Pepper powder as per taste
Mint, Coriander and lime juice for garnish.

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Tips for purchasing and cleaning mushrooms:
Mushrooms are truly a delicacy but the art of purchasing and cleaning mushroom is something I have learnt over the years. When purchasing button mushrooms make sure the bulb or the bud of the mushroom is tightly closed to the steam.

Since super markets store it in large cold air coolers the mushroom turn brown in color. Make sure majority of the mushrooms are white and are not discoloured. I dont prefer to just wipe the mushroom with damp cloth and then cook it, I always wipe the excess dirt and wash twice before cooking.

After washing away majority of dirt I tend to leave the mushrooms in a colander and allow excess water to drain. Once the water has drained I line a plate with cotton cloth then spread the mushrooms on the cloth and allow to drain further. Please make sure you start this cleaning process 2 hours ahead of time before preparing your dish.

Method:
Chop the button mushrooms into quarters or half depending on size. Heat a pan with 1 tbsp coconut oil add all the ingredients mentioned for masala paste fry till the spices splutter and onion has softened, remove from flame allow to cool on counter and transfer to a mixer jar grind to form a smooth paste we can add splash of water while grinding. 

Heat a wok or heavy bottom pan on medium flame. Add 2 Tbsp coconut oil start adding the cumin and fennel allow to splutter add chillies and fry for 30 seconds.

Add onions to the tempered oil along with chopped tomato fry till onion turns transparent. Add chilly powder, coriander powder, and turmeric powder fry till raw flavor reduces from the masalas.

Add masala paste to the onion masala along with mushroom and peas stir and fry all the ingredients for a minute. Add 1/4 cup water cover and cook till the mushrooms soften and peas have cooked.

We can pre cook the peas and add once the mushoom has cooked. Mushrooms release lot of moisture place on high flame to reduce the moisture incase the gravy is bit watery. 

Once the gravy has reduced adjust salt as per taste stir bring to rapid boil remove from flame garnish with chopped mint, coriander, pepper powder and lime juice...Serve hot with roti or rice 😉