This mushroom gravy is mild spicy flavorful gravy with coconut milk as one of the ingredients. This gravy can be served with Rice, Roti, Jeera Rice, Pulav etc.
Mushroom – 300 gms (Cut them into quarters.)
Tomato -2 (finely chopped)
Cumin Seed Powder – ½ tsp
Red Chilli Powder – ¼ tsp
Turmeric Powder – 2 pinch
Coconut Oil – 1 tsp
Thick Coconut Milk – ½ cup
Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Urad Dal – ½ tsp
Grated Ginger – ½ tsp
Sliced Onion – 1
Curry Leaves from 1 twig
Green Chillies – 2 (sliced)
Salt to taste
Heat 1 tsp of Coconut Oil in a pan. Add the chopped Mushrooms and stir fry for a couple of minutes.
Add the finely chopped Tomatoes, Cumin Seed Powder, Salt, Red Chilli Powder and Turmeric Powder. Mix well and cool till the Tomatoes become soft and the raw smell of the spices goes away.
Add the Coconut Milk.
Mix. Adjust Salt if required. Simmer it for 4 to 5 minutes in medium flame.
Simultaneously, heat 1 tbsp of Coconut Oil in a small pan. Add Mustard Seeds, Urad Dal, Grated Ginger, Curry Leaves and the sliced Green Chillies – one by one.
Fry for a few seconds and add this tempering to the boiling gravy.
Stir well. Transfer to a serving bowl.
Serve hot with Rice, Jeera Rice, Roti etc.