• 225 gm Mushrooms, cleaned and thinly sliced. This recipe was made with saffron milk cap mushrooms but many other varieties can be used.
• 1 onion, peeled and thinly sliced
• 2 garlic cloves
• 2.5 cm fresh ginger root, peeled and grated
• 1 green chilli, washed and finely sliced
• 1 tbsp coriander, washed and finely chopped
• 1 tbsp mint, washed and finely chopped
• 1 tspn ground turmeric
• ¼ tspn asafoteida (optional)
• 1 tspn chilli powder
• ½ tspn ground cumin
• 1 tspn salt
• 1 tbsp rice flour
• 6 tbsp chickpea flour
• ½ cup water

RAITA

• 1 cup yoghurt (or vegan equivalent)
• 1 handful coriander
• ½ lemon (squeeze juice)
• ½ teaspoon garam masala
• 1 garlic clove - finely chopped