• 500 gms – Locally grown Mushrooms(preferably Pala chatu i.e oyster mushroom but of course buttom mushroom can be used as they are available all through out the year)

• 1 – Large potato cut into small cubes
• 2 tbsps – Mustard Oil
• 1 -  Large Toamtoes finely chopped
• 1/2 tsp – Turmeric powder
• ½ tsp- red chilli powder
• 1/4tsp – Panch Phutan
• Salt -  To taste
•  Fresh coriander leaves for garnishing

• 2 tbsps - Black mustard seed
• 4 to 5 - Green chilies
• 4-5 pods - Garlic

• Large Eggplant - 2 no. (Roasted and peeled)

• Lemon Juice – 1tbsp

• Tahini Paste - 2 tbsp

• Greek Yogurt - 2 Tbsp or thick plain yogurt

• Medium Onion- finely chopped

• Garlic – 6-8 cloves (reduce if you do not like the taste of garlic)

• Salt – ½ tsp or as per taste

• Coriander  leaves 
• Olive oil
• Chopped Green chillies

• Rub a bit of  olive oil on the skin of the eggplants. Pierce them in a few places. Build a hot fire on a charcoal grill or set a gas grill to high. Grill the eggplants, turning and shuffling periodically until each side is blackened, and the flesh starts to collapse. Once cooked, transfer the eggplant to a bowl.

• When cool enough to handle, slit the skin of the eggplants skins with the tip of a knife (if not split already). Scrape the flesh into a fine mesh strainer, and season lightly with salt. Set aside over a bowl or sink while you get on with the onions.

• With the back of a spoon, gently press any remaining moisture out of the eggplant. Scrape the flesh into the bowl of a food processor with the metal blade attached. Add the onions, yogurt and lemon juice, tahini paste, garlic and then purée until smooth. Check for seasoning, adding more yogurt, lemon or salt as needed. If you feel you want it a little creamier and eggplant-garlic taste is a bit too strong, add Greek yogurt, sour cream and blend well. 

• Spread nicely in a plate in such a way that  you form a pit in the center that is not too deep. Garnish with coriander leaves and top with olive oil and sprinkle chopped green chillies. Serve with Cream cracker, grilled Naan or Pita Bread.

• Note: The eggplant needs to be as dry as possible for a thicker spread. Add some cooked chickpeas to the processor until the desired consistency is reached. For a richer spread, replace the yogurt with the same amount of natural cashew butter.

<a href="http://www.bloglovin.com/blog/14525857/?claim=92snwtz78rm">Follow my blog with Bloglovin</a>