The receding rains bring us the seasonal delight of clumps of tiny, pearly white mushrooms pushing their heads out of the soil. Damp and shady nooks are colonized by several types of edible and inedible mushrooms which grow in the organic, humus rich soils around our house. Of these, the foremost in beauty, taste and numbers is the wild enoki mushroom.
As they are hardly a couple of inches tall, it’s a back-breaking job to squat and pick them. You pluck them with one hand and snip off the base (which has soil sticking to it) with a pair of scissors held in the other, before putting them in your basket. The job is so strenuous, so painstakingly lengthy, that you may feel exhausted, but the moment you taste the curry, all that exasperation vaporizes into an explosion of delight. Such is the taste of alambya ambat. The mild enokitake mushroom curry will remind seafood lovers of crab meat and make you drool and crave for more.