Bamboo mushroom

Things to Prepare

• 1 TBS coconut oil
• 1/2 tsp brown mustard seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp black onion seeds
• 1 medium onion, thinly sliced
• 2 cloves garlic, peeled and crushed
• 1 TBS grated fresh ginger root
• 1 tsp chilli powder or to taste
• 1/2 tsp ground coriander
• 1/2 tsp ground tumeric
• 1 dried chili
• 60ml tomato passata (1/4 cup)
• 50ml Tamarind Paste (2 TBS)
• 1/2 tsp white wine vinegar
• 250g Fresh mushrooms

• Marinate the mushrooms with all the ingredients and keep this aside for 1 hour.
• Stuff the mushroom into the bamboo shoot through the open side and close the open end with leaves (banana leaves or palm leaves).
• Roast the bamboo stick for at least 45 minutes on a medium flame, by keeping it on coal.
• After 45 minutes, cut open the bamboo shoot.
• Take out the mushroom pieces.
• Garnish with a few drops of lemon juice and chopped onions.

Serving It is mainly eaten with rice, roti, naan or any other bread