Ingredients: Prep. Time: 45 Minutes, Serves: 4
8-10 button mushrooms
1 big onion
4-5 garlic pods
4 tablespoon grated coconut
5 black pepper
1/2 inch cinnamon
1 teaspoon coriander seeds
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder
1 small marble sized ball of tamarind
4-5 dry red chilies
1 small tomato
1 small capsicum
Pinch of kasuri methi (dried fenugreek leaves)
Chop the mushrooms length wise.
Chop tomato finely and capsicum into 1/4 inch squares
Chop onion lengthwise and garlic into 2 pieces.
For the gravy:
In a kadai, add 2 tablespoon’s of oil. Fry the 3/4 of the quantity of chopped onions and when they turn pinkish add garlic.
Fry till the raw smell of garlic disappears.
Add the spices, red chilies and bayleaf and fry for sometime.
Now add the grated coconut and fry till it turns brownish.
Add the tamarind and switch off the gas.
Now add turmeric powder and mix well.
Let this mixture get cooled.
After cooling, grind this to a fine paste and keep aside.
Now in a separate utensil, add 1 tablespoon oil and fry the remaining 1/4 of chopped onion and when they turn mushy add tomato. When it gets mushy add capsicum and fry for 5 minutes. Now add the mushroom pieces and fry for 10 minutes.
Now add the gravy to this. Add salt to taste and let it get cooked for another 5-10 Minutes.
Garnish with Kasuri methi and chopped coriander leaves.
Note: This post was published in August 2012. This post has been updated with new images and re-posted.