In a pan add in the coconut and dry roast till it's aromatic and the color slightly changes to golden. To this add red chili powder, Coriander powder and Garam Masala Powder saute for 30 secs and switch off the flame.2.allow it to cool down and then in a blender add in little water and grind it to a fine paste.
allow it to cool down and then in a blender add in little water and grind it to a fine paste.
Once the oil heats up add in Mustard Seeds, let it splutter, and then add in Dry Red Chilli and Curry Leaves. Fry for 30 secs.
Next add in the finely chopped onions. Cook till it becomes translucent
Next add in the tomatoes. Cook till they turn soft.
next add in the ginger garlic paste saute till the raw smell leaves.
Clean the mushrooms. Slice them. Next add in the chopped mushrooms saute for 2 mins the mushroom will start leaving the water.
Add the ground masala to the mushroom. Add salt and turmeric powder. Cover cook for 5 mins.
Finally garnish with coriander leaves and switch off the stove . Serve hot.
· Tastes good with Idli ,Dosa,Idiyappam,Chapathi or Puri.
· The freshly ground coconut masala gives the unique taste to the recipe so don’t skip that.
· I used button mushroom for this gravy but any variety of mushroom can be used.