“As the great people say it little things are infinitely the most important Enjoy the little things, for one day you may look back and realize they were the big things”.
This post is dedicated to all my childhood antics which I think I would share with any child my age then….those early 80’s when kids could see black and white television,have lanterns during power cuts,play hopscotch,stone pelt fruits from trees and spend time doing nothing.I sound a little melancholic true cause I do not think those days would return…our definition of small things will have a new meaning each day. In those very old days (yah man…its already 30 odd years) we were privileged to have a backyard and front-yard….god’s grace I would say…as i today stay in area marketed as carpet areas…which makes my yesteryear quarter seems like a palace.**sigh**
During monsoons we had these beautiful white tiny fungi sprout all over the garden in various shapes and size.It had a primeval beauty when you see its sunlight filtered umbrellas.My sister and I had developed a symbiotic association with these tiny god’s little creation.Luckily at my grand parents place we had mushroom hunting expeditions which my sister and I used to thoroughly enjoy.If i reflect back it all seems like a photogenic journey of the forest floor hunting for these juvenile fungus.
Maybe someday in between these concrete jungles I will harvest mushrooms for my daughter.Until then I satiate my passion by visiting the local farm market and seeing the various oyster,garlic,shitaki and portabello mushrooms.
I present to you a very traditional way of preparing mushrooms which was mastered by my mom. The flavor is very subtle and delectable and is best eaten with piping hot rice.
Ingredients for Mushrooms in mustard gravy:
- 250 gm Oyster Mushrooms
- 1 green chilli
- 1-2 garlic pods
- 1 inch onion finely sliced
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp mustard seeds
- Kosher/sea salt to taste
- 1 tbsp oil
- 30 ml water
- a fresh sprig of coriander leaves
Preparation method
- Clean the mushrooms in water and squeeze out the excess water.
- In a small cup add the 30 ml water to it you add your cumin,mustard,garlic,onion and green chillies with a pinch of salt for 10 minutes.This step is important as this helps grinding the mustard to a smooth paste.
- Then blend the above spices to a smooth paste and let it stand in a shallow plate of 2 minutes.This will cause the mustard skin to settle down.
- In a shallow skillet heat the oil and saute the mushrooms for 1 minute and then add salt,turmeric and paprika to the mushrooms and fry for another 1 minute.
- Then carefully pour your mustard paste from the shallow plate into the mushrooms allowing the sediment mustard skin residue to be left behind on the plate.
- Then fry the mushrooms until all the liquid has evaporated and mushrooms becomes soggy and the oil separates.This probably takes 5-6 minutes on medium heat.
- Garnish it with fresh coriander leaves and eat it with piping hot rice!!
- Trust me a small meal with your family around chit chatting and nibbling around is when you experience god best.
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