"Coorg is a popular hill station of Karnataka, India situated amidst high mountains. The Kodagu district is not only one of the most scenic regions in Karnataka but is famous for its unique culture, language and especially one of India’s most distinctive cuisines. Most traditional Kodava meals are simple retaining their natural and authentic flavors. Although Coorg cuisine is predominantly non-vegetarian, there are some delicious vegetarian dishes. One such famous dish from Coorg is Kombu Barthad. It is a simple no fuss stir fry with mushrooms, chilies, onions and vinegar. Traditionally this dish uses coconut vinegar. I didn’t have any so I swapped with rice wine vinegar. Using coconut oil to cook this dish helped retain that coconut flavor."
Mushroom Chili Fry
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 24 ounces thinly sliced mushrooms
- 2 tablespoons coconut oil
- 1 large thinly sliced purple onion
- Handful of curry leaves
- 1 teaspoon cumin seeds
- 1 tablespoon for tempering cumin seeds
- salt
- 2 teaspoons turmeric
- 2 teaspoons black pepper
- 2 teaspoons red chili powder
- 4 cut into slits green chilies
- 1 tablespoon rice wine vinegar
Method
Step 1
In a small pan heat 1 tbsp cumin seeds. Let it toast. Turn off when aromatic. Cool. Using a mortar and pestle crush the cumin seeds a bit. Set aside.
Step 2
Heat coconut oil. Temper with whole cumin seeds and curry leaves. Add in onion slices. Let it cook for a bit.
Step 3
Add in slit fresh chilies and then sliced mushrooms. Stir to combine.
Step 4
Do not stir too much as the mushrooms will release too much water. Let the mushrooms cook for 5 mins or so.
Step 5
Add salt, turmeric, red chili powder, black pepper and crushed roasted cumin seeds. Stir fry on high heat till mushrooms are cooked throughly. There is no need to add any water.
Step 6
Add rice wine vinegar. Keep cooking for a minute or so, then turn the gas off. Kombu barthad is ready.