Mushroom 65 – South Indian Style

Step 1: Prepare the Mushrooms

In a clear glass bowl, beat one whole egg. Add 7-8 mushrooms to the beaten egg, ensuring they are fully immersed. Sprinkle 1 teaspoon of cornstarch over the mushrooms and egg, then mix everything together until the mushrooms are well coated.

Step 2: Sauté the Mushrooms

Heat a little oil in a pan. Add the coated mushrooms to the hot oil and sauté them until they are nicely coated and crispy. Once cooked, remove the mushrooms from the pan and set them aside.

Step 3: Sauté the Onion

Heat some oil in the same pan. Add 1 finely chopped red onion and sauté until it softens and becomes translucent.

Step 4: Add Garlic and Green Chillies

To the sautéed onions, add 4 chopped cloves of garlic and 4 chopped green chillies. Stir well to combine all ingredients.

Step 5: Incorporate Curry Leaves

Add approximately 1 cup of curry leaves to the pan. Stir them into the mixture, allowing their fragrant aroma to fill the kitchen.

Step 6: Add Ginger and Garlic Paste

Next, add 2 tablespoons of ginger and garlic paste. Stir continuously to cook out the rawness of the paste, ensuring it blends well with the other aromatics.

Step 7: Add Chilli Paste

Add 2 tablespoons of chilli paste (or Sambal Oelek) to the mixture. Mix thoroughly to distribute the spice evenly.

Step 8: Season with Spices and Salt

Sprinkle in 1 teaspoon of cumin powder and 1 teaspoon of red chilli powder. Add salt to taste. Give everything a really good stir to combine the spices.

Step 9: Add Food Color and Water

Add 1 teaspoon of red food color (liquid, as shown in the video) to the masala for vibrant color. Then, add a little water to create a moist gravy consistency. Mix well.

Step 10: Combine Mushrooms with Gravy

Once the masala gravy is ready, add the previously sautéed mushrooms back into the pan. Mix everything together, ensuring the mushrooms are completely covered with the flavorful 65 masala. Serve hot.

• For a vegan/vegetarian option, skip the egg and use a cornstarch-water mixture to coat the mushrooms for crispiness.

• If you prefer, cut the curry leaves into smaller pieces with scissors before adding them to the pan.

• Add a little more water to the masala if you desire a saucier gravy consistency.

• Adjust the amount of green chilies and chili powder to control the spice level.

• Paneer 65 (using paneer cubes instead of mushrooms)

• Chicken 65 (using chicken pieces instead of mushrooms)

• Ground Chicken 65 (using ground chicken)

• Chicken 65 Wontons