Mushroom Ghee Roast

Ingredients 

Mushroom (cut half lengthwise) 500g

Ghee 4 tbsp

Ammikal Masala 2 tbsp (30g)

Jaggery ½ tsp (chopped) 

Method

• Mix the masala with 2-3 tbsp water to make a thick paste
• Heat ghee in a thick flat bottomed pan. (Feel free to add more ghee for a richer taste)
• Add the mushroom and saute for about 30 seconds on high flame.
• Reduce the flame to low and add the masala paste.
• Mix well with the mushroom and ghee.
• Cook for 15 minutes on low flame while stirring gently and continuously
• Add a quarter cup of water and jaggery. Mix well.
• Cook till it reduces to a thick gravy consistency.
• Serve with neer dosa, rice or parotta.