Chapati, Mushroom Roast and Kachumber Salad

Ingredients

• 400 g Button Mushrooms (Cleaned and sliced)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken into half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 cup Coconut Slices (Thinly sliced (thenga kothu))
• 2 pcs Red Onion (Medium, thinly sliced)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 1 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1.5 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
• 1 tsp Salt (Adjust to taste)
• 0.75 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the dried red chilies, curry leaves, and thinly sliced coconut pieces. Sauté for 1-2 minutes until the coconut turns a light golden brown and becomes fragrant.
2. 2

   Sauté the Aromatics

   • Add the thinly sliced onions and slit green chilies to the pan.
   • Sauté for 8-10 minutes, stirring occasionally, until the onions become soft, translucent, and start to turn golden brown at the edges.
   • Add the ginger-garlic paste and continue to cook for another minute until its raw aroma disappears.
3. 3

   Cook the Masala Base

   • Add the finely chopped tomatoes and cook for 3-4 minutes, stirring, until they break down and become soft and mushy.
   • Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chili powder, coriander powder, black pepper powder, and salt.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.