BABYCORN MUSHROOM GHEE ROAST

Babycorn Mushroom Ghee Roast is very popular and spicy dish in coastal Karnataka served in almost all the restaurants. This dish is prepared by dry roasting the spices and then blending it along with the garlic to smooth paste. The babycorn and mushroom is then nicely roasted in this paste along with ghee/butter.

Ghee roast is one tasty dish that we miss from India as its not available here in any restaurants. After many trials, I have come up with a recipe that replicates the restaurant style. I felt its really worth sharing.

This dish is very easy to prepare and gets over in no time. Make sure you make it in large amount. This can be served with Neer Dosa / Idli or any bread recipes or even with steamed rice for lunch / dinner. This dish tastes great when its done spicy. Vary the amount of dry chilli as per your taste. Because you saute masala in ghee for longer time, the spiciness level is reduced when the dish is done. I have prepared a medium spicy dish today.

Chicken Ghee Roast is very popular one in Mangalore. Non-vegetarians feel free to substitute babycorn mushroom with chicken or your favorite meat. Vegetarians can also substitute with paneer or even tofu.

Preparation time : 40 minutes
Serves : 3 to 4

Ingredients for Babycorn Mushroom Ghee Roast

Ghee / Butter - 4 ½ tablespoon + 1 tbsp
Babycorn -  16 oz
Mushroom - 8 oz
Garlic salt - ½ teaspoon (optional)
Salt to taste
Sugar - 1 ½ tsp
Broken Cashews - 2 tsp
Spring pnions / Coriander leaves - for garnish

For the Masala
Dry Red chilli - 10
Coriander Seeds - 2 tbsp
Cumin Seeds - 1 ½ tsp
Cinnamon stick - ½ inch (optional)
Black peppercorns - 1tsp
Clove - 1 (optional)
Cardamom seeds - 4 (optional)
Fenugreek seeds - ¼ tsp
Tamarind - ½ lemon-sized ball
Broken cashew - 3 tbsp
Garlic cloves - 8

Steps to prepare Babycorn Mushroom Ghee Roast

• Dry roast the ingredients mentioned in " For the Masala' except the garlic and cashew and saute till you get nice aroma in medium flame for about 3 to 4 minutes.
• Now grind the roasted masala to form smooth powder. Then add the garlic cloves and cashews along with little water to form thick, smooth paste.
• Slit the babycorn and chop the mushroom lengthwise.
• Heat butter/ ghee in non-stick pan. Add the mushrooms and saute till it develops some color. When the mushroom is half cooked add the babycorn and saute them together for about 5 minutes.
• Now add the garlic salt, salt to taste, ground paste, sugar and saute till the ghee separates. This will take about 10 to 15 minutes.
• Meanwhile you can heat tablespoon of butter in pan and add the broken cashews and saute till it becomes golden in color.
• Babycorn Mushroom Ghee Roast is now ready. Garnish it with spring onions and the roasted cashews, serve hot and enjoy.

Tip:

• Vary the amount of dry red chilli as per your taste. If you like it spicy, then you can add 5 additional dry-red chillies or 1 teaspoon of red chile powder.
• More the ghee, better the taste. You can also mix ghee and oil in equal proportion if desired.