Mushroom Achari

Mushroom Achari is a delicious take on Baingan Achari, a vegetable dish made with pickling spices

Baingan Achari is a mouthwatering side-dish that cashes in on the great Indian obsession with pickles. Indian pickles, called achar in north India, are quite different from the pickles we eat here in the United States. They are made with all sorts of vegetables– mango and lemon being the more popular choices– and they are fiery red with bold tones of tart and hot that tease your tastebuds and whet your appetite.

The reason why pickles taste so special are a couple of very special spices that go into them: nigella seeds, or kalonji, and fennel seeds, or saunf. Baingan Achari takes the alchemy of those spices and puts them to work in a subzi, or a side dish, that is much quicker– and easier — to make than a jar of pickles, and has about the same effect on the appetite.

In my eggplant-loving home Baingan Achari is always a popular choice for dinner. But the last time I had a craving for this dish I didn’t have any eggplant on hand. I did have some mushrooms, though, so I thought, why not?

Mushroom Achari is made by sauteing meaty mushrooms in pickling spices. An Indian vegan recipe.

My Mushroom Achari tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom– button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can soak up with a roti or naan or serve up alongside some dal and rice.

This is a short post because life’s busy right now, but I will be back soon with more. I have been doing more experimenting with gluten-free baking and cooking, and last Sunday I made some pancakes that I am dying to share.

For now, here’s the Mushroom Achari. Enjoy, all!

Mushroom Achari is made by sauteing mushrooms in Indian pickling spices. A vegan Indian recipe.

Mushroom Achari

(Makes 10 servings)

Ingredients:

1 pound mushrooms (I used cremini), cut into halves or quarters depending on their size. You want the pieces to be chunky and not too small. Keep in mind that mushrooms shrink when cooked.

1 tsp fennel seeds (saunf)

1/2 tsp nigella seeds (kalonji)

1 tbsp coriander seed powder

1 tbsp ginger paste

2 tsp garlic paste

1/2 tsp turmeric

1/2 tsp cayenne pepper

2 large tomatoes, finely diced

Salt to taste

1 tsp coconut oil

1/4 cup chopped coriander leaves (cilantro)

Heat the oil in a large saucepan.

Add the nigella and fennel seeds and toast for about two minutes over medium-low heat until they release their distinct aroma.

Add the ginger and garlic and stir-fry quickly for 10-15 seconds. Add the tomatoes with all of their juices. Stir to mix.

Add the turmeric, coriander powder and cayenne and mix well. Let the tomatoes cook until they darken and shimmer, about 7-8 minutes.

Add the mushrooms and salt to taste. Stir to mix well and let the mushrooms cook for another 5-7 minutes until they are tender but not soggy.

Turn off the heat and stir in the coriander leaves.

Serve piping hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

8 thoughts on “Mushroom Achari

  1. Permalink  ⋅ Reply

    divya

    April 11, 2013 at 3:27pm

    Lovely and inviting pictures.. Truly delicious !!

  2. Permalink  ⋅ Reply

    Chitz

    April 11, 2013 at 7:23pm

    Fiery looking achar !! And a multipurpose one too.. Can use as a gravy side for roti or just as a simple pickle !! Lovely..

  3. Permalink  ⋅ Reply

    Dixya

    April 12, 2013 at 3:54pm

    absolutely delightful dish. I am not a big eggplant but love the idea of adding mushroom

  4. Permalink  ⋅ Reply

    Honey

    April 28, 2013 at 4:49am

    This looks amazing, bookmarking this. Love mushrooms!

  5. Permalink  ⋅ Reply

    Rathore Jane

    May 27, 2013 at 6:10am

    Wow Vaishali ! I never heard about mushroom achar. before this. Can I store this for long time like aam achar? I love spice with desserts.

    • Permalink  ⋅ Reply

      Vaishali Honawar

      May 27, 2013 at 1:52pm

      Hi Jane, this can’t be stored long term like regular pickle. It is a subzi and can be refrigerated for a couple of days at most.

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