1

To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms. 

To marinate the mushrooms 

1

In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice. 

2

Mix well and set aside for a minimum of 30 minutes. 

To make the ghee roast masala

1

Heat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds. 

2

Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air. 

3

Turn off the flame and allow the spices to cool down. 

4

Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water. 

5

Transfer the ghee roast masala into a bowl and set aside. 

To make the Mushroom Ghee Roast 

1

Heat a kadai, on medium flame, to this add the ghee. Once the ghee has melted add the curry leaves. 

2

When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat. 

3

The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done. 

4

Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms. 

5

Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame. Check the salt and spices and adjust to taste.

6

Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.

7

Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.