Mushroom Gravy/Curry

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.

Ingredients:

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

To Temper:

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

Method:

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.