Since I have made the aam kashundi, my week night dinners have gotten easier.
I have been slathering and pouring that kashundi on E.V.E.R.Y.T.H.I.N.G
Palong Shaak Bhaja -- Check
Tilapia -- Check
Chicken -- Check
Alu Seddho -- Check
Salmon -- Check
Last year inspired by Sharmila @KichuKhon and another reader(Mahua Maharana), I had made a Shorshe Roshun Mushroom -- Mushroom in mustard, garlic sauce. It was so good that since then if I ever make mushroom at home it has to be that. The garlic with mustard is the greatest idea on earth. That time I had just used the Cookme Mustard powder and garlic paste and the result had been delicious. You can see the set of pictures on FB here.
Now you can just imagine the level to which the dish was elevated when I used Aam Kashundi.
Awesomness, thy name is Shorse Kasundi Mushroom
Heat Mustard Oil to really hot or as they say in English "smoking". Don't skimp on the oil
Temper the oil with
1/4th tsp of Kalonji/KaloJeera/Nigella seeds
5 slit green chilli
When the spices hiss add the chopped up mushroom. I used a whole big box of button mushrooms.
The mushrooms release a lot of water. A lot. And it is necessary that you dry the water up.
Once the water has almost dried up add
2-3 heaped tbsp of kashundi (aam kashundi)
4 more hot green chillies slit
salt to taste(careful as kashundi has some salt)
Mix everything together and cook with frequent stirring till the 'rooms are done.
Finish off with slight drizzle of mustard oil.
Heaven.On earth. Is this