Malvani Mushroom Sukka
Add 2 tbsp Konkan Malvani Blend after the onion and coconut have browned lightly. Cook briefly before returning the mushrooms.
Ingredients
Ingredients
- Mushrooms — 500 g, halved or quartered
- Oil — 2 tbsp
- Onion — 1 large, thinly sliced
- Ginger-garlic paste — 2 tsp
- Fresh grated coconut — 3 tbsp
- Konkan Malvani Blend — 2 tbsp / about 16–20 g
- Salt — 1 tsp
- Water — ¼ cup
For Finishing
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
-
1Heat a wide kadai over medium-high heat.
-
2Add 1 tbsp oil and sauté the mushrooms in batches until their moisture evaporates and their edges begin to brown. Remove.
-
3Add the remaining oil to the same pan.
-
4Add onion and cook until golden.
-
5Add ginger-garlic paste and cook for 1 minute.
-
6Add grated coconut and sauté until lightly toasted.
-
7Reduce the heat and add the Konkan Malvani Blend.
-
8Stir for 20–30 seconds.
-
9Return the mushrooms to the pan and add salt.
-
10Add ¼ cup water and toss thoroughly.
-
11Cook uncovered for 5–7 minutes until the masala clings tightly to the mushrooms and almost no free moisture remains.
-
12Finish with coriander and lemon juice.
Brown mushrooms before building the masala. If they release all their water directly into the spice mixture, the sukka becomes stewed rather than roasted and dry.
🍽️ Perfect Serving Pairings
My Take On Malvani Mushroom Sukka
Mushrooms provide a savoury, meaty base for a dry-style Malvani preparation. The Konkan Malvani Blend already contains coconut, chilli, coriander, sesame and warming whole spices, so only a small amount of fresh coconut is used to reInformationrce the coastal character without making the dish heavy.
The Secret: Brown mushrooms before building the masala. If they release all their water directly into the spice mixture, the sukka becomes stewed rather than roasted and dry.