MUSHROOM / KALAN MASALA

Mushroom / Kalan Masala is a vegetarian stir fry recipe. It is a popular street food snack in Coimbatore made with mushroom and spices. Served with chopped onion, the dish, is a great way to add some spice to a boring day.

INGREDIENTS:

For mushroom bhajji:

• Mushroom - 1 pack (Preferably button mushroom)
• All purpose flour - 1/2 cup
• Corn starch - 1/2 cup
• Ginger garlic paste - 1/2 tbsp
• Food color - a pinch (Use orange/red color)
• Egg - 1 (Veg can use baking soda)
• Salt - as per taste
• Oil - 1 tbsp (for mixing)
• Water - As needed
• Oil - For frying

For powder:

• Bay leaf - 1
• Cinnamon - 1" stick
• Cardamon - 1
• Cloves - 2
• Anise - 1/2
• Saunf - 1 tsp
• Coriander seed - 1 tbsp
• Black peppercorn - 1 tsp
• Nutmeg powder - a pinch
• Jeera - 1/4 tsp
• Salt - 1/2 tsp

For base preparation:

• Onion - 1 big finely chopped
• Oil - 2 tbsp
• Chicken or vegetable stock or water - 4 cups
• Tomato sauce - 1 tbsp
• Salt - as per taste
• Ginger garlic paste - 1/2 tbsp

For Final Preparation:

• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Meat masala or garam masala - 1 tsp
• Dried fenugreek leaves - 1 tsp
• Oil - 1 tbsp

For Garnish:

• Onions 1/2
• Chopped coriander leaves a handful

PROCEDURE:

For powder:

• Grind all the ingredients together into fine powder.

For mushroom bhajji:

• Slice the mushrooms lengthwise & wash them well & pat dry. Put them in a bowl.
• In the bowl, mix all purpose flour, corn flour, ginger garlic paste, food color, salt, oil and egg. 
• Add little water and mix. The masala needs to be coated well on the mushrooms and the bhajji coating should't be too thick.
• Heat oil in a pan on a medium heat, drop the mushrooms into the pan & fry till they turn golden brown in color. Remove them onto a paper towel.

For preparation of base:

• In a heave bottomed skillet or kadai, add oil. When the oil gets hot, add onions & saute it till it becomes translucent. Now add the ginger garlic paste and fry till raw smell goes away.
• Now add the ground powder, saute it for a few seconds and then add the vegetable/chicken stock or just plain water, tomato sauce, salt & cover  and bring to boil.
• After 10-12 minutes of cooking or after the gravy has reduced to two cups, turn off the stove and keep aside.

Final preparation:

• In big wok or kadai, add oil. Once it is hot, add mushroom bhajji. Fry for 2-3 minutes.
• Now add one cup of gravy (the base that was prepared earlier) & cover the skillet & let it cook for 5 minutes in low flame.
• Open the lid & saute it well till the mushrooms absorb all the water.
• Add the remaining one cup of water, give it a stir & immediately add the chilli powder, coriander powder & meat masala/garam masala.
• Smash the bhajji along with added powder and bring to gravy/ thick mushy consistency. Now add little dried crushed fenugreek leaves, cover the lid and cook for 5 more minutes.
• Once you see the desired consistency, turn off the gas.
• Finally, serve hot in a small wide plate topped with onion, chopped coriander leaves and crushed poori's.

Note:

• The batter in which the mushrooms are coated shouldn't be too thick or too thin. 
• You can prepare the powder and store it in refrigerator for long time.
• In order to prevent the mushroom to stick to bottom while frying, use a heavy bottomed skillet. Always fry on a medium heat & also dont add the mushrooms before the oil turns hot.
• Adding vegetable/chicken stock instead of water will definitely enhance the taste of this dish.
• Nutmeg is a very important ingredient here. So don't skip it.
• Same way we can prepare with cauliflower. (Boil the cauliflower in salt water ,drain and keep it in a plate. Marinate using same mixer and fry it in oil & follow same procedure.)