Boiled Rice, Alambe Gassi and Batate Song

Ingredients

• 400 g Button Mushrooms (Cleaned and quartered)
• 1 medium Onion (Finely chopped, for the gravy)
• 6 whole Byadgi Red Chilies (Stems removed, for color)
• 2 whole Guntur Red Chilies (Stems removed, for heat (adjust to taste))
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 0.25 tsp Fenugreek Seeds
• 1 cup Fresh Grated Coconut
• 4 cloves Garlic Cloves (Peeled)
• 1 inch piece Tamarind (Seedless, about the size of a small marble)
• 0.5 tsp Turmeric Powder
• 3 tbsp Coconut Oil (Divided)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 1.25 tsp Salt (Or to taste)
• 2 cup Water (Divided - 0.5 cup for grinding and 1.5 cups for gravy)

Instructions

1. 1

   Prepare the Gassi Masala Paste

   • In a dry pan over low-medium heat, roast the Byadgi and Guntur red chilies for 1-2 minutes until fragrant and slightly puffed. Remove from the pan and set aside.
   • In the same pan, add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they release a rich aroma. Be careful not to burn them.
   • Allow the roasted spices and chilies to cool down completely.
   • In a high-speed blender, combine the cooled roasted spices, fresh grated coconut, garlic cloves, tamarind, and turmeric powder.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to achieve a smooth consistency. Set this masala paste aside.
2. 2

   Cook the Mushroom Curry

   • Heat 2 tablespoons of coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and translucent.
   • Add the quartered mushrooms and 1/4 teaspoon of salt. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and are lightly browned.
   • Pour in the ground gassi masala paste. Sauté for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the edges of the masala.

Ingredients

• 500 g Potato (About 4 medium potatoes)
• 2 medium Onion (Finely chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
• 0.5 tsp Turmeric Powder
• 1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
• 2 pcs Green Chili (Slit lengthwise (optional))
• 1 tsp Salt (Or to taste)
• 1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes and Tamarind Pulp

   • Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
   • While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2. 2

   Create the Tempering (Tadka)

   • Heat the oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
   • Immediately add the asafoetida, followed by the finely chopped onions.
3. 3

   Sauté the Aromatics

   • Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
   • Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.