Mushroom curry
Mushroom is often cooked during the monsoon season in India as it is abundant during that time. There are different ways to cook it – this one is from Kerala which is my mother-in-law’s favorite. It’s simple to make and is very delicious.
Ingredients
Method
- For masala, fry the grated coconut and the onions till they are brown and add chilli and coriander powder and fry for 1 minute. Grind the masala into a fine paste and set aside.
- Add oil to a flat bottomed vessel and once the oil is hot add clove and onions and fry till onions are golden brown.
- Add finely chopped tomatoes and fry till they are cooked. Then add ginger garlic paste and fry till the raw flavor is gone.
- Add chilli powder, turmeric powder and the masala paste and fry till oil separates.
- Add the mushrooms and 1 cup of water and boil till the mushrooms are cooked.
- Garnish with coriander leaves and serve with rice of roti.