400 gms Button mushrooms quartered (dhingri)
300 ml Mustard oil (sarson ka tel)
1 lemon, Juice of (nimbu ras)
1 cup Garlic cloves (lehsun)
2 inches Ginger (adrak), roughly chopped
10 Dry red chillies (sabut mirch)
1 tsp Asafoetida (hing)
1 tsp Mustard seeds (rai dana)
1 tsp Yellow split mustard seeds (rai kuria)
1 ½ tsp Kashmiri red chilli powder (lal mirch powder)
1 tsp Mustard powder (rai powder)
¼ tsp Fenugreek powder (methi powder)
½ tsp Turmeric powder (haldi)
1/2 tsp Black salt (kala namak)
3 tbsp Vinegar (circa)
Salt to taste (namak)
- Wash the mushrooms well and spread out on a kitchen towel to air dry out thoroughly
- Heat the oil and deep fry the garlic cloves. Transfer to a large clean, dry mixing bowl.
- In the same oil, fry the ginger and add to the mixing bowl.
- In the same oil, deep fry the mushrooms in batches until reduced to half and golden brown. Add to the mixing bowl as they get done. Reserve cooking oil.
- In another pan, heat a little mustard oil. Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute 1-2 minutes until fragrant. Lower flame. Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well. Do not burn.
- Add salt and vinegar and mix well.
- Add fried garlic, ginger and mushrooms mixture and mix thoroughly until mushrooms have gotten totally warmed through and coated in spices. Cool.
- When cool, transfer to glass jar, cover with reserved cooking oil and close with lid. Set aside for 2-3 days in the refrigerator. After 3 days the pickle should be ready. Will last upto 2 months in the refrigerator.
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