Oil- 1 tbsp
Button Mushroom – 400 Gms
Tomato (Medium Sized) – 1 (finely Chopped)
Turmeric (Haldi) Powder – ¼ tsp
Chilli Powder – ¾ tsp
Coriander (Dhania) Powder- 1 tsp
Roasted Jeera (Cumin) Powder- ½ tsp
Coconut Milk – ½ cup
Salt to taste
Oil – 2 tsp (Preferably Coconut Oil)
Mustard seeds (Rai) – ½ tsp
Split Black Gram (Urad Dal) – ½ tsp
Curry Leaf – 2 strings
Green Chilli – 2 Nos (slitted vertically)
Onion – 1 sliced
Rinse the Mushroom in running water. Wipe them gently with tissue or soft cloth. Peel off the thin layer of skin so that the Mushroom looks white. Cut them in quarters.
Heat 1 tbsp oil in a pan. Add Mushrooms and sauté for couple of minutes.
Add Tomatoes and all the dry spice powders.
Cook till oil separates. Add Coconut Milk and cook in low flame for a few minutes.
Do not allow the milk to curdle.
In the meanwhile, heat 2 tsp of Coconut oil in another pan. Add Mustard seeds and allow to splutter. Add Black Gram (Urad Dal). Wait for 30 seconds. Add the Curry Leaves, Green Chilli and Onion.
Sauté till Onion becomes translucent.
Add this to the gravy. Add salt.
Cook for 2 minutes.
This gravy goes well with steamed Rice, Chappati, Dosa and Bread.