Mushrooms – 1 Cup
Onion- 2 Nos,
Garlic – 10-11cloves
Ginger – 1 inch piece (Finely Chopped)
Green chillies – 2-3 Nos
Tomato- 1 No
Turmeric- ½Teaspoon Chilli Powder – 1 tablespoon
Coriander Powder – ½ Tablespoon
Coconut Milk – ½ cup
Mustard seeds – 1 Teaspoon
Curry leaves – 2 spring
Water – Accordingly
Coconut Oil -3 tablespoon
Salt to taste
At first Heat coconut oil in a pan, splutter mustard seeds. Then Add sliced onions, chopped ginger, garlic, green chilli, curry leaves and sauté till the onions turns golden brown in colour. Once that over then add chopped tomatoes and sauté it until the tomatoes are mashed well.
Add the powders turmeric, chilli, coriander, garam masala and fry for 5 minutes low heat.
Once it over adds the mushrooms, water, salt and mix well. Cover it and cook on low-medium heat till the mushrooms are cooked. Then add the coconut milk and remaining curry leaves.
Mix the curry well and for 3 minutes on low heat. Don’t forgot to Stir it. Once it over
Remove from heat and serve warm.