Mushrooms are battered with beaten egg and cornstarch, sautéed and cooked in a delicious 65 masala that is typically made with the popular Chicken 65. Suggestions to make a vegetarian/vegan version is included.

Chicken 65 is a very popular dish in India. With it’s strange name, it’s origins are debatable. Some people think that it was named for it’s 65 ingredients, other think the chicken had to be 65 days old. The story I choose to believe is the old British Canteen that simply had a typesetting boo boo and the name just stuck.

Mushroom 65


  • 1 red onion finely chopped
  • 2 tbsps chopped garlic
  • 2 tbsps chopped green chillies
  • 1 cup(approx) fresh curry leaves
  • 2 tbsps ginger and garlic paste
  • 2 tbsps red chilli paste or Sambal Oelek
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • salt
  • red food coloring with a little water
  • oil
  • 7-8 Mushrooms
  • 1 beaten egg
  • cornstarch


  1. Dip the Mushrooms in the egg mixture and add cornstarch. Mix well and keep aside
  2. Heat some oil and saute the onion, followed by the garlic and chillies and cook till the onion is soft
  3. Add curry leaves
  4. Add the ginger and garlic paste and cook for a few minutes, till the rawness is gone
  5. Add the chilli paste and powdered spices and mix well
  6. Add some salt and the food coloring
  7. Add more water if too dry
  8. Add the mushrooms, coat well in the masala and serve