This specie of mushroom is rare and wild and is not easily available. It is very difficult to grow for commercial purpose because the spores are not easily available and it needs great care, attention and complicated scientific methods. Due to these reasons it is very expensive (costs between Rs.15000-20000/kg).
We can prepare it in various ways like guchh yakhni, mitha guchh, guchh pulao etc. Today I am writing the recipe of guchh yakhni. This method of preparation is very simple and easy, only thing is that you have to wash it properly with great care to make it dust and sand free present in roots and pitted head (cap).
- 30 pieces of kanaguchhi (morel mushrooms).
- 1 table spoons of saunf powder (fennel powder).
- Salt to taste.
- 1/2 tea spoon saunth powder (ginger powder).
- 1 tea spoon zeera (cumin).
- 2 crushed moti elaichi (black cardamom).
- 1/2 tea spoon kala zeera (black cumin).
- 1 tej patta (bay leaf).
- 1 pinch hing (asafoetida).
- 1 glass dahi (curd).
- 2 ladles of mustard oil.
- Cut the roots of guchhi and soak them in normal water for five minutes and rinse them.
- Now keep them in luke warm water for five minutes and again rinse and wash them 2-3 times in fresh water. Squeeze them and keep aside.
- Heat oil in a pan, fry them a little bit and keep them in a bowl.
- Put salt, saunf and saunth in curd and blend in a mixer.
- Now keep the pan on low flame, add zeera and hing in it, stir and add the blended mixture.
- Turn the stove to full flame, stir it continuously till it boils to avoid curdling, add tej patta, moti elaichi powder and fried guchhi.
- Cook it on low flame till tender.
- Add kala zeera and cook again for two minutes.
- Enjoy the dish with your family members.