500 gm button mushroom
2 tbsp cooking oil
2 tbsp coriander seeds
1 tbsp black pepper corns
1 tbsp cumin seeds
1 tbsp aniseed
½ tbsp fenugreek seeds
3 dry red chilies
1 chopped medium sized tomato
¼ cup shredded coconut
3 cloves garlic
2 small sticks of cinnamon
1 tsp white poppy seeds
1 finely chopped onion
10 curry leaves
1 tsp mustard seeds
½ tsp turmeric powder
Salt to taste.
Heat 1 tbsp oil in a non stick pan.
Fry coriander seeds, pepper,cumin ,fernugreek, aniseed and red chilli one by one on a medium flame.
Once the raw smell goes add chopped tomato,1/4 cup coconut, cinnamon sticks, garlic and poppy seeds.
Fry further until the tomato is cooked properly.
Allow the mixture to cool.
Grind the mixture into fine paste by adding enough water.
Heat 1tbsp oil in a pan add mustard seeds and allow it to pop and fry the onion and curry leaves.
Once the onion is transparent add mushrooms and turmeric powder.
Fry for further 5 to 10 minutes and add the grinded paste and salt.
Allow the gravy to boil for sometime.
Garnish with coriander leaves and serve.