ALMI

In konkani, Almi(Alami) means mushrooms.These mushrooms are in shape of buds are found in Goa ,only in the mid monsoons.These seasonal wild edible almi / mushroom are handpicked by rural folks. Usually these are found in the deep forests . They are consumed before they bloom or they get infected by small insects. They sell like hot cakes when villagers bring them to sell in market or set shop on highways or footpaths. Each Vatto (Small pile) fetches a minimum of 300 to 700 Rupee.

                    
Ingredients:

Wild Mushrooms (Almi)  
        
                                   
                
For the gravy:

½ cup grated coconut
4 dry red chilies
1 tablespoon coriander seeds
5 peppercorn
2 cloves
1 teaspoon turmeric powder
1/2 marble sized ball of tamarind
Salt to taste


 INSTRUCTIONS:
1) Wash and clean the mushrooms. Chop them into pieces and keep them aside.

               






2) Heat a pan.Add grated coconut,red chilies, coriander seeds, peppercorns, cloves, turmeric powder and roast it on low flame till grated coconut  turns brownish. Take care not to burn the grated coconut. Switch off the gas. Add tamarind ball to the roasted  mixture, stir and let this cool down.

3) After cooling down, grind the mixture by adding 1 cup water to make a thin gravy. Keep it aside.

4) Now in the kadai .Add the chopped mushrooms and cook till mushrooms soften and release water. This should take another 15-20 Minutes.

5) Pour the ground gravy in the kadai containing mushrooms stir and simmer.

6)You can serve this dish for dinner with rotis, naan or chapatis. We Goans love to have it with Pav.

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