Ingredients:
- Mushroom - 500g
- Oil - 2 tblsp
- Coconut - 1/2 cup
- Coriander Seeds-1 tsp
- Cumin Seeds- 1/2 tsp
- Fennel Seeds - 1 tsp
- Red Chillies - 3 to 4
- Cardamom-2
- Cinnamon - 1/4 inch
- Cloves- 2
- Ginger- garlic paste - 1 tblsp
- Green Chillies - 2
- Cashews - 8 to 10
- Onion-1
- Tomatoes-2
- Curry leaves-few
- Turmeric Powder -1/4 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder - 2 tsp
- Pepper corns Crushed - 1 tsp
- Coriander Leaves-few
Method:
Clean the mushroom very well and cut it into half if its too big..Heat oil in a pan and add coconut, coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.
Take some cashews in a mixer and add the above roasted masala to it...
Grind it along with sufficient water to a fine paste.
Heat oil in a pan and add the onions,,curry leaves and saute until golden brown. To this add the ginger-garlic paste and slit green chillies and saute until raw smell goes off.
Now add in the tomatoes and the ground paste and cook till the oil separates from the pan.
Add the mushrooms and saute for few min... Then add in required amount of water for the gravy... Cook for 10 to 15 min...
Now add the red chilly powder,coriander powder,turmeric powder and salt to the gravy..Also add in crushed peppercorns to the gravy.
Finally add coriander leaves and switch off the stove...
Serve hot with chappathi,rice and so on....
RECEPIE SUMMARY:
- Mushroom - 400g
- Oil - 2 tblsp
- Coconut - 1/2 cup
- Coriander Seeds-1 tsp
- Cumin Seeds- 1/2 tsp
- Fennel Seeds - 1 tsp
- Red Chillies - 3 to 4
- Cardamom-2
- Cinnamon - 1/2 inch
- Cloves- 2
- Ginger- garlic paste - 1 tblsp
- Green chillies - 2
- Cashews - 8 to 10
- Onion-1
- Tomatoes-2
- Curry leaves-few
- Turmeric Powder -1/4 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder - 2 tsp
- Pepper corns Crushed - 1 tsp
- Coriander Leaves-few
Method:
Clean the mushroom very well and cut it into half if its too big..
Heat oil in a pan and add coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.
Cool and grind the above mixture along with cashews and sufficient water to a fine paste.
Heat the remaining oil and add the onions and saute until transparent. To this add the ginger-garlic paste and curry leaves and saute until raw smell goes off.
Now add in the tomatoes and the ground paste and cook till the oil separates from the pan.
Add the mushrooms and crushed peppercorns and saute for few min...Also add in required amount of water for the gravy... Cook for 10 to 15 min...
Finally add coriander leaves and switch off the stove...Serve hot with chappathi,rice and so on....