Here again is one of my favorite ways of cooking mushrooms.. Mushroom Sukka cooked in a dry coastal masala style. Mushrooms add that earthy Umami taste to any recipe. So this one is a great hit with everyone.
Try pairing this recipe with some yummy jowar or nachni bhakris/rotis, some yummy Solkadi, plantain curry and simple plain rice. Such an awesome meal. 🙂 Do try it out.
These days it has happened that I have ended up calling so many groups of non-vegan friends and relatives for a meal over and have ended up cooking various Vegan Menus with different dishes. I love to see the satisfaction on their faces. Also it totally changes the way they see Vegan food options. One thing they all know by now is that when they come home they are assured of a delicious soulful home cooked Vegan food…
I believe that’s how we carry out our dharma, by being fully in the present moment and treating each interaction with every person in our daily life with full sincerity…either we have something to learn from them or they something from us. The way to the future ..and yes, we want to get there real fast!!.. but it is indeed by being fully in the present.. Also, it is important to never be insecure of what anyone else is doing or not doing. It’s a total waste of time and energy. 🙂 We are all just walking each other home and doing exactly what we all need to do…
So try this out ..:) Call people over and feed them delicious wholesome Vegan food. 🙂
Nothing needs to be said or explained when there is great food on the plate. 🙂
So many more recipes to share with you all… 🙂
As always sending loads of love, light and happiness your way…
Hope all has been well at your end too. 🙂
Meanwhile enjoy this delicious yet super easy recipe of Vegan Indian Mushroom Sukka.
Vegan Indian Mushroom Sukka
1 packet or about 20 white button mushrooms
1 large onion, chopped lengthwise
1/2 cup fresh grated coconut
1 tsp khus khus seeds
1 tsp whole coriander seeds
1/2 tsp black peppercorns
7 to 8 cloves of garlic
2 dry red chillies
1 tsp oil
1/2 tsp mustard seeds
3 to 4 curry leaves
1/2 tsp sugar
salt to taste
juice of 1 lemon
fresh coriander to garnish
1. In a kadai or a wok dry roast the onion, coconut, khus khus seeds, coriander seeds, black peppercorns, garlic, dry chillies for about 5 to 6 minutes on a very slow flame. When the coconut and the onions turn slightly brown , switch off the gas and grind it all into a slightly coarse paste after it cools down.
2. Meanwhile wash the mushrooms and chop them into halves and keep aside.
3. Take a kadai again and add 1 tsp oil in it. Then add curry leaves and mustard seeds.
4. When the mustard seeds flutter add in the mushrooms and saute for a couple of minutes.
5. Now add in the masala paste that we made to this. Also add in sugar and salt and mix properly.
6. Sprinkle a few drops of water if required and allow to cook without covering for about 5 minutes.
7. Squeeze in lemon juice and mix again.
8. Garnish with fresh coriander leaves and serve with roti, bhakris, chapatis or bread or rice.