In this episode of Active Cooking, Kala shares the recipe for a spicy and yummy mushroom dish.
Kala is a waste-picker and walks long distances every day to collect as much waste as possible. She leaves her house by 7 am and comes back by 10 am. She has five children, one daughter and four sons. Her daughter does tailoring work from their home and takes care of the household chores.
Kala also grows her own mushrooms at her house. First, they boil wheatgrass leaves and dry it out in the sun. Following this step, they chop the dried wheatgrass and place it on a plastic cover; on to this, they add the mushroom seeds. These pieces will then be tied and kept in a dark place for about 21 days. Mushrooms are usually ready to use by the last day. “Mushrooms contain all the nutrients available in a non-vegetarian dish. My children like it very much and I grow what’s required for my family.”
First, fry the chopped onions and tomato. Then, add in the mushrooms, chilli powder, chicken masala, turmeric, salt and ginger-garlic paste and fry it well.
The spicy mushroom fry is ready!
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