This is how i made my two mushroom bhajis over the weekend.  The ingredients quantities and timing are approximate and based on the footage contained in CBM's Little India Part One video here:

https://curry-recipes.co.uk/curry/index.php?topic=8196.msg72859#msg72859 

All credit for the dish must go to Little India and to Mick for getting behind the scenes and filming it. 
In the absence of garlic infused oil I used ordinary and fried half tsp of garlic puree to substitute. 
I believe the secret to this dish is to just cook the mushrooms.  Added flavour comes from their juices and combines with the other ingredients.  If over cooked the dish can become slimey in texture (but still very tasty  )

Mix powder used was Zaal's
Base used was C2G bangladeshi as per Julian's e-book

Ingredients in order of use:

3/4 chef spoon of oil
half tsp garlic puree
chef's spoon of pre-cooked onions
one heaped tsp pre-diluted tomato paste (mine is diluted 1 part paste to two parts water)
pinch of salt
rounded tsp of mix powder
good pinch of dried fenugreek leaves
2 chef's spoon curry gravy
150 grams of sliced mushrooms
tablespoon of chopped fresh coriander

Method:

heat pan on medium high heat for 30 sceonds
add oil and heat for about 30 seconds
add garlic puree and stir fry until the sizzling subsides
add pre-fried onions, tomato paste, salt, mixed powder and dried fenugreek leaves and one chef's spoon of
curry gravy
mix well and cook for a couple of minutes on med high
add approx 150 grams of sliced mushroom and mix well and add a good pinch of coriander
let fry on high for about a  minute
add a further half a chef's spoon of curry gravy and stir in
fry for a minute then reduce the heat and continue to cook until the mushrooms are just cooked
add the remaining half chef's spoon of curry gravy and stir in
cook for a further half minute and remove from heat
garnish with remaining coriander
leave to stand for a couple of minutes before serving

MUSHROOM BHAJI


GARLIC MUSHROOMS



I hope my interpretation of the video does the dish justice.  I was very pleased with my efforts.  Enjoy and let me know if any of you try it 

EDIT - for the garlic lovers  ;D :
For those wanting to make Garlic mushrooms:

• at the stage of adding the garlic puree substitute this with 2- 3 cloves of slice garlic.  Fry this until it takes on colour and the rawness is cooked out
• when adding the final half chef's spoon of base gravy add the garlic puree substitued earlier

And for those that like their garlic mushrooms madras strength, add 1/4 - 1/2 chilli powder with the mix powder 

That looks superb, and yep - I will definitely be trying it this weekend, and will report back.

This is one of those BIR dishes that can either turn out sublime, or just the wrong side of 'not quite right', and as CH so rightly points out, it's all down to the correct cooking of the mushrooms.

Treat them with respect!

Thanks for putting this recipe up, CH. Looks good enough for breakfast right now!

Maybe breaking a tooth on a stick of Llandudno rock?

Supermarket round the corner has mushrooms again for AUD 7 a kilo, I'm going to scale the recipe up to 450g and I'll post results.

Edit: in the instructions I only seem to find a total of 2 chefs spoons of gravy, I'll use the 3 (scaled up to my recipe) anyway.

Puzzled by the heaped tsps of prediluted puree. If prediluted then it won't "heap" - I'll assume heaped then diluted. 

I'm also going to put in some extra kashmiri chilli with the dry mix as I likes it 'ot.

Wow, that was quick ;D I didn't have chance to reply before you were reporting back on the finished result  :

Quote from: beachbum on December 01, 2012, 04:58 AM
Edit: in the instructions I only seem to find a total of 2 chefs spoons of gravy, I'll use the 3 (scaled up to my recipe) anyway.

There has been much discussion on scaling dishes upwards and whether it is as simple as increasing the ingredients in a linear fashion.  I think your comments on the gravy quantity used show that with mushrooms, less is better on the gravy front: 

Quote
Puzzled by the heaped tsps of prediluted puree. If prediluted then it won't "heap" - I'll assume heaped then diluted. 

Although diluted at a ratio of 1:2 my paste "heaped" on the tsp, but obviously not like the undiluted paste or a spice would.  Maybe in this instance "rounded" would have been a more accurate choice of words

Quote
I'm also going to put in some extra kashmiri chilli with the dry mix as I likes it 'ot.

Go for it  ;D ;D

Curry porn for breakfast  .    One observation is that your sauce looks fairly thick.  Maybe this is down to Julian's improvised base or possibly it needs watering down a bit more?  Your dish does look like many i've seen from a TA.  My mouth is watering
Thanks for trying it out and the detailed feedback. All credit to LI and CBM.  All i did was interpret (correctly or incorrectly  ) the video content and post it.