Ingredients:
20 g Guchhi / Kanguchii
2 tbsp Mustard Oil
150 g Curd
1 tbsp Saunf Powder / Fennel Powder
¼ tsp Saunth Powder / Dry Ginger Powder
Salt as per taste
⅛ tsp Hing / Asafetida
1 Badi Ilaichi / Black Cardamom
½ tsp Zeera / Cumin seeds
¼ tsp Shahi Zeera/ Kala Zeera / Black Cumin Seeds
- Soak the Guchhi (Morel Mushrooms) in hot water for 15 minutes, and rinse thoroughly until they are clean.
- In a pan, pour mustard oil and fry the guchhi.
- While guchhi are frying, take a bowl. In the bowl add Curd, Saunf powder, Sauth powder, Salt and mix well.
- Take out the guchhi and in the same pan, add some oil. Add Hing and Zeera.
- After 15-20 seconds add the curd mixture and keep on mixing until the mixture comes to boil.
- Add Fried Guchhi (Morel Mushrooms) to the pan and cook for 5 minutes.
- Once the guchhi are ready add crushed Badi Ilaichi and Kaala Zeera and turn off the heat.
- Guchhi or Kanguchhi are ready. Serve with hot steamed rice.
Ingredients
Ingredients:
20 g Guchhi / Kanguchii
2 tbsp Mustard Oil
150 g Curd
1 tbsp Saunf Powder / Fennel Powder
¼ tsp Saunth Powder / Dry Ginger Powder
Salt as per taste
⅛ tsp Hing / Asafetida
1 Badi Ilaichi / Black Cardamom
½ tsp Zeera / Cumin seeds
¼ tsp Shahi Zeera/ Kala Zeera / Black Cumin Seeds