Mangalorean Recipes

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Bagare Mushrooms

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 Contributed by Mrs. Ritu Lakhanpal-Kumar

Ingredients

QuantityMeasureIngredientsDescription
QuarterTeacupCoriander Leaves (Kothmeer)Mince fine.
1Salt-SpoonSalt 
5NosCurry Leaves 
4NosChillies, GreenFor gravy paste
8NosMushrooms 
1InchGingerFor gravy paste
1GrammesAsafetida (Hing) 
25GrammesCondensed Milk 
25GrammesCooking Oil 
2GrammesJeera/Cumin SeedsMix powdered jeera
2GrammesGaram-Masala 
1GrammesMustard Seed 
80GrammesCashew NutsFor gravy paste
10GrammesCharmagazFor gravy paste,   * see note below
10GrammesKuskus - poppy seedsFor gravy paste
100GrammesOnionsFor gravy paste
25GrammesMawa (Khoya)Cream to be mixed  
2GrammesNutmeg powderpowder the nutmeg
2FlakesGarlicMince fine
2FlakesGarlicFor gravy paste

Method

Grind the gravy ingredients  to a fine paste. 

Put oil in a deep pan and heat. Put mustard seeds, curry leaves and chopped garlic, and after the mustard seeds start popping, add the paste and saut

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