Friday, 26 August, 2011

Chatu Besara (Mushroom in Mustard Paste)

I was privileged to taste this recipe when I was in Puri , Sri Jagannath dham.Since then its one of the easist and my favorite !

Recipe time: 15-20 minitues

1.Chatu(Mushroom preferably Pala chatu i.e oyster mushroom but ofcourse buttom mushroom can be used as they are available all through out the year): 500gm
2.Piyaja(Onion): 2 medium sized
3.Kancha Lanka(Green chillies): 2 to 3 depending on the taste
4.Rasuna(Garlic cloves): 2 to 3( preferably small)
5.Kala jeera(Black Caraway):1/2 tsp
6.Rasi(Seasame seeds): 1 1/2 tsp
7.Sorisa(Mustard Seeds): 1 1/2 tsp
8.Dahi(Curd( 2 tbsp))
9.Haladi(Turmeric Powder):(1 tsp)
10 Luna:Salt as pet taste
11 Chini :sugar: 1/4 tsp
12. Tela (Vegetable oil)(2 table spoon)
13.Dhaniya patra(Coriander leaves for garnishing)

Cleaning the mushrooms:

Mushrooms needs to be cleaned properly before cooking.What ever mushroom we are using , we need to clean it properly.If its button mushroom we need simply wash it , and dip in water and add 1/2 tsp turmeric to it for 20 minitues.This will remove any unwanted impurities from mushroom.

If we will use fresh oyster mushroom or Pala chatu , we must wash it first.Then we should remove the outer slimy covering using finger and dip them in turmeric water for 20 min.

Mustard Paste:
Its the most important part of the recipe.If care is not taken it might turn out bitter.So in a grinder , we need to add 1, 1/2 tsp mustard seeds , 1/2 tsp sesame seeds , garlic , 1 green chilly and little water.We must grind it till it becomes a very fine and smooth paste.Then we need to take out the paste in small bowl.Add Curd , turmeric and a pinch of salt to it.Mix well.

The Curry
First we need to chop the cleaned mush room, slit the green chilly and chop the onions .Heat Oil in pan .Add sugar to it.When the sugar changes its color , add caraway seeds and fry for 10 secs.After that ad the green chilly slit in half and Chopped onions.Fry for 3 minutes on medium flame.After that add the chopped mushroom with 1/2 tsp salt(as per your taste).We must fry the mushrooms till all water is drained out.

When mushroom are fried we will add the mustard paste , immediately slow the gas , mix them for 3 secs and add water immediately about 2 cups.We must take care that the mustard paste must not get fried,other wise it may taste bitter.We ill allow the mushroom to get cooked in mustard paste for 5 minutes .Once we can see the gravy thickens , we can switch off the heat.

Add chopped coriander for garnishing.Serve hot with rice !