MUSHROOM 65

 Pecos is this no nonsense "we serve only beer" pub in Bangalore. Having scant interest in the pitchers of beer I was bowled over by the mushroom 65 they serve here. Its enough to make me overlook hubby happily guzzling a pitcher of beer. 

 WE NEED 

1. 250 grams fresh mushrooms (I used oyster mushrooms) 
2. 10 fresh curry leaves
3. Tamarind juice
4. Salt to taste
5. 4 tbs oil
6. 1/2 tsp mustard seeds
7. Masala Paste (to be ground)

• 1"ginger
• 4 cloves garlic
• 6 dry red chillies
• 1 tbs black pepper corns
• 1 tbs fennel seeds (sauf)

LETS GET GOING

1. Wash and chop the mushrooms finely
2. Mix the tamarind juice, masala paste  and curry leaves
3. Marinate the mushrooms in the masala/tamarind juice mix for 1 hour
4. Heat oil in a pan and sputter the mustard seeds and add the marinated mushrooms
5. Add salt and cook covered for 10 minutes on slow heat
6. Remove cover and cook on high heat for 5 minutes.
7. Serve hot with rice.