Mushroom Curry (in fried coconut gravy)

Ingredients:

Mushroom                   --   200gm
Onion                             --   1 medium size 
Green Chillies             --   2 –3
Tomato                         --   1 medium size
Ginger                           --   1 inch piece 
Garlic                            --   3 -4 cloves  
Turmeric Powder    --    ¼ tsp 
Chilly Powder            --   1 tsp 
Coriander Powder   --   2 tsp
Garam Masala          --   1 tsp 
Shredded coconut   --   1 cup
Curry leaves              --   1 sprig
Coriander leaves     --    ¼ cup, chopped
Shallots                        --   1 small
Red chillies                 --   1 –2
Mustard seeds           --   1 tsp 
Oil                                    --   2 tbsp
Salt                                  --   to taste

Preparation of Mushroom masala:

Clean and cut the mushrooms into small pieces.

Fry the coconut until brown and grind it into a fine paste.

Add chopped onions, slit green chillies, chopped tomatoes, minced ginger, minced garlic, turmeric powder, chilly powder, coriander powder, garam masala and curry leaves to the mushrooms. Marinate and keep it aside for 10 – 15 minutes.

Cook this on a low flame and add water as required for the gravy. Remember that water comes out of mushroom while cooking. When the mushrooms are almost cooked, add the ground coconut paste. Let it boil and then garnish with coriander leaves.

Heat oil in a small pan. Splutter the mustard seeds, add the red chillies and fry the chopped shallots. Add this to the cooked curry.
Serve hot with chapathis.

Recipe Courtesy: Amma