Mushroom Ghee Roast

It's funny how things you haven't been too fond of make you crave for them when you are far away. It first happened when I moved to Bangalore after marriage. Along with all the memories of Mangalore that would come rushing in, gheeroast would make it's absence felt. Which was very surprising, because though I did have it a few times in restaurants, I was never a big fan of it. And then one day my uncle who was visiting Bangalore brought some chicken gheeroast with him from Anupama (Abhiman), a famous restaurant in Mangalore and probably one of the best ghee-roast producing 'factories'. And I craved for more.  I went in search of restaurants in Bangalore which served gheeroast. Seriously, who does that? Lots of Mangaloreans far away from Mangalore do. Because there are some very delicious Mangalorean dishes which you cannot find everywhere.
Anyway, my search for ghee roast in B'lore did get some positive results. However, far away in this land, though you find an Indian restaurant in practically every street, Mangalorean dishes are a rarity.

Ghee roast is all about ghee and chillies. In restaurants if you look closely at this dish you will find it lying in a bed of ghee. Making this at home has the advantage of reducing the ghee or using substitutes like oil, though it's ghee that gives all the flavour.
The chillies typically used are a variety called byadgi chillies, or kumte mirsang in konkani. I got mine from an Indian store close by. These chillies are not too spicy and they lend a deep colour to the dish.

This recipe is from my aunt, Nandini Pachi, who guessed the ingredients after tasting ghee roast in several restaurants. Adjust the chillies according to your taste. However, the beauty of this dish is in the spice level so if you don't like things too spicy, you may want to stay away from it!

Ingredients :
12 to 14 mushrooms (227g / 8oz)
15 to 18 byadgi chilles (kumte mirsang) [ I used 15]
1 tsp coriander seeds
6 to 8 curry leaves
1/2 tsp haldi powder
1 large tamarind piece (goose berry sized)
4 garlic cloves, unpeeled
3 to 6 tbsp (or more) ghee
Salt to taste

Method:
Chop mushrooms into quarters.
Roast red chillies with a few drops of oil. Remove.
In the same pan, dry roast coriander seeds on low for a few minutes. Switch the gas off, immediately add 1/4 tsp haldi powder and curry leaves and roast. Allow to cool.
Grind the above with roasted chillies, tamarind, garlic and salt with cold water (approx 1/2 cup), to get a smooth paste.

In  a large pan, heat ghee. Add 1/4tsp haldi powder and roast for a few seconds. Add mushrooms and salt to taste and sauté for 4 to 5 minutes. Now add the ground paste and roast for a couple of minutes. Add about 1/2 cup water [You can wash the mixer with a little water and add]. Cook uncovered for 8 to 10 minutes till water evaporates [keep stirring].

Relish with naan or chapatis.