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Writer's pictureNandini R Kini

Mushroom Balchao

Updated: Dec 21, 2020

Balchao has been described as a fiery dish from Goa which is almost like a pickle. It is a spicy sea-food or meat dish in Goan cuisine. Here I have tried it with Mushrooms.


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 chilies

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 chilies, 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.








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