One can find varieties of edible mushrooms in India. The long list include white button mushroom, oyster, cremini ,morel, milky etc etc. But apart from these we do also have varieties of local seasonal edible mushrooms in our basket. Today i am going to share another seasonal mushroom locally known as BHUDOMAHALA or BIHIDEN . Yes the name Bhudo came from the hindi word bhado month ( a month in hindu calendar). Because it is only available in bhado month. But you know without proper knowledge you should not consume mushrooms. Luckily I have my parents and grandparents who always guide me.
The texture of bihiden chati or mushroom is little slimier than other mushrooms. That’s why I always prefer this as tawa fry or bhaja. Because simple flavours always do wonders.
By the way have you ever seen these mushrooms ? Or do you have any idea about it? If yes then do let me know.
Budhomahala Chati Bhaja|An edible mushroom fryCourse: MainCuisine: odia
750 gms bihiden mushroom
3 tbsp of mustard oil
3-4 tbsp of rice flour
1 tbsp of red chili powder
1 tbsp of turmeric powder
1 tbsp of cumin coriander powder
2 onion chopped
1 green chili chopped
1 tbsp of ginger garlic paste
salt as per the taste
- first shred the mushroom then clean it thrice. Twice with normal water and once with turmeric water mixture .
- Then squeeze it and drain out all the excess water. Mix with all the ingredients mentioned above.
- Then put some mustard oil and spread it evenly. Cook it in medium-high flame for 15-20 minutes. Flip it in between. And it’s done. Serve it hot with rice.