Mushroom or chyau, Agaricus conpestris, family Solanaceae, is a summer vegetable grown in Nepal, especially in the high mountains.
1 cup of mushrooms
4 teaspoons of mustard oil
1 medium onion
2 garlic cloves
2.5 cm of ginger
1/2 teaspoon of chilli (optional)
1/2 teaspoon turmeric
1 teaspoon of fenugreek seeds
salt to taste.
(The following method is used to detect poisonous mushrooms in Nepal)
Wash the mushrooms with boiled water two or three times. Beak them into small pieces by hand. Mix turmeric by consistently rubbing with the hands and allow them to stand for at least 10 minutes. If they turn black, the mushrooms may be poisonous. If the colour does not change, then they are edible.
The second method of detecting poisonous mushrooms from non-poisonous mushrooms is to use a silver spoon. If the spoon with which the mushrooms gets a black coating on it, then the mushroom is poisonous.
Heat oil an fry fenugreek seeds till they jump and become brown. Squeeze out the turmeric and add the mushrooms. Add salt and fry again. Add the ground spices and some water so as to let it become a paste. Cook them with a little more water if needed. Serve hot and dry.
2 cupfuls of spinach leaves
1 cup of gram flour (besan/chickpea flour)
2 green chilies chopped or 1/2 teaspoon of chili powder (optional)
1 big onion finely chopped
1/2 teaspoon of cumin powder
pinch of asafoetida (hing)
1/2 teaspoon of salt
1/2 cup of water or as required
oil for deep frying
Use a karahi कराही or wok. Wash and clean the spinach leaves well. Cut thickly or use as it is. Mix all the ingredients in gram flour and beat well. It will become a thick paste. Mix cut spinach leaves also. beat again. Add more water if needed.
Heat oil in the karahi. When smoke starts to come, place small balls in the oil.
To make the pakoda crispy, mix a tablespoon of heated oil in the gram flour. Fry the small ball in the oil till they become light brown. Adjust the heat accordingly. Serve hot with sauce.