Mushroom Gassi

1. 1
   prep · ~10 min

   Soak the tamarind and prep the mushrooms.

   1.Soak the tamarind in a little warm water for 10 minutes.

   2.Clean the mushrooms and cut them in halves.

   3.Slice the onion and chop the tomato.
2. 2
   roast · ~5 min

   Roast the coconut and whole spices.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and garlic.

   3.Roast for 1 minute until fragrant.

   4.Add grated coconut and roast until lightly golden.

   5.Take the pan off the heat and cool slightly.

   TIPKeep the heat medium and stir often so the coconut turns golden, not dark brown.
3. 3
   mix · ~2 min

   Grind the masala.

   Transfer the roasted mixture to a blender. Add the soaked tamarind and 0.75 cup water, then grind to a smooth paste.

4. 4
   saute · ~7 min

   Cook the onion base.

   1.Heat the remaining oil in a kadai or pan over medium heat.

   2.Add curry leaves and let them sizzle for a few seconds.

   3.Add sliced onion and cook until soft and lightly golden.

   4.Add chopped tomato and turmeric powder.

   5.Cook until the tomato softens and turns pulpy.
5. 5
   saute · ~4 min

   Cook the mushrooms.

   Add the mushrooms and sauté for 3 to 4 minutes until they start releasing moisture and shrink slightly.

6. 6
   simmer · ~10 min

   Simmer the gassi.

   1.Add the ground masala to the pan.

   2.Rinse the blender with the remaining water and add it to the pan.

   3.Add salt and mix well.

   4.Bring the curry to a gentle simmer.

   5.Cook uncovered until the gravy thickens slightly and the mushrooms are tender.

   TIPIf the gravy gets too thick, add a splash of water. Gassi should be spoonable, not pasty.
7. 7
   rest · ~5 min

   Let the curry rest for 5 minutes.

8. 8
   serve

   Serve hot.

   Serve Mushroom Gassi hot with neer dosa, steamed rice, or roti.

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