Mushroom 65

Ingredients

• 20-25 button mushrooms, vertically halved
• 3 tablespoons red chilli paste
• 1 tablespoon ginger-garlic paste
• Crushed black peppercorns to taste
• Salt to taste
• ½ cup whisked yogurt
• 1 teaspoon garam masala powder
• 4 tablespoons rice flour
• Oil for deep frying
• Tempering
• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 2 tablespoons finely chopped garlic
• 3-4 green chillies, slit
• 25-30 curry leaves
• 5-6 dried red chillies
• Salt to taste
• 1 tablespoon lemon juice

Method

1. Take red chilli paste in a large bowl. Add ginger-garlic paste, crushed black peppercorns, salt, yogurt and garam masala powder and mix till well combined.  
2. Add mushrooms and rice flour and mix well. 
3. Heat sufficient oil in a kadai. Gently slide in a few pieces of the mushrooms at a time and deep fry till golden brown and crisp. Drain on absorbent paper.
4. For the tempering, heat oil in a shallow pan. Add cumin seeds and let them change colour. Add garlic and sauté for a minute.
5. Add green chillies, curry leaves and dried red chillies and sauté for 30 seconds. 
6. Add the fried mushrooms and toss well. Add salt and mix. Switch the heat off and add lemon juice and mix.
7. Transfer into a serving platter and serve hot.