Homestyle Mushroom curry

 

Ingredients

Button mushroom*, 200 g

Shallots (cleaned), 100 g

Roasted coconut**, 1 cup

Garlic (finely chopped), 4 nos.

Ginger (finely chopped), ¼ tsp

Green chili (slit), 1 no.

Curry leaves, a few

Oil, 2 ½ tbs

Mustard seeds, ½ tsp

Tomato (chopped), 1 no. (small)

Tamarind, 1 gooseberry sized ball

Hot water, 2 cups

Room temperature water, ½ cup

Spices

Turmeric powder, ½ tsp

Chili powder, 1 ½ tsp

Coriander powder, 2 tsp

Pepper powder, ¼ tsp

Cumin powder, ¼ tsp

Garam masala, ½ tsp

*Always choose fresh mushrooms. If your mushrooms are not very fresh, make sure to scrape out the gills.

**I roasted 1 full grated coconut and used 1 cup of the yield. You can store the rest in an airtight container for later.

Preparations

• Grind the roasted coconut to a fine paste by adding half a cup of water and set aside.

• Soak the tamarind in ¼ cup of hot water.
• Wash the mushrooms in cold water one by one, to remove any dirt. 
• Discard the stems and cut each mushroom into four.
• Take boiled water in a bowl and soak the mushroom for two minutes. Drain and set aside.
• Chop each shallot into two or three pieces and set aside.
• Heat oil in a pan and add mustard seeds. Once it pops, add shallots, ginger, garlic, green chili, and curry leaves.
• Sauté the onion until soft (approximately five minutes on medium flame).
• Add mushroom and sauté for three minutes.
• Add spices and sauté for one minute.
• Add tomato and sauté until it is well cooked.
• Squeeze, then strain the tamarind and add the juice to the gravy. Mix well.
• Add coconut paste and remaining hot water.
• Add salt and mix.
• Close the pan and cook until the gravy thickens, over medium-low flame.
• Stir occasionally to avoid sticking to the bottom.
• Check salt.

Your mushroom curry is ready. Enjoy with steamed basmati rice, chappati or paratha.

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