Ingredients
Mushroom (cut into small pieces) - 1/2 cup
Big onion -1 no
Tomato -1 no
Green chilli - 2 nos (slit into two)
Red chilli paste - 2 tsp
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Corriander powder -1 tsp
Turmeric powder -1/4 tsp
Curry leaf - 1 string
Gingely oil - As required
Salt - To taste
Chopped coriander leaf - 2 tsp
To Grind - 1
Small Onion - 6 nos
Tomato - 1
Fennel - 1/2 tsp
Clove -2 nos
Cinnamon - 1 (Small)
Cardamon - 1
Jeera - 1/4 tsp
Roast the above ingredients and grind it to fine paste.
To Grind -2
Coconut grated - 1/4 cup
Cashew - 6 nos
Fennel -1/4 tsp
Grind the above ingredients to fine paste.
Preparation
In a kadai, add oil and chopped onion, curry leaf, slit green chilli. Fry for 2 mins until it turns brown in colour.
Add ginger garlic paste, red chilli paste, turmeric powder and salt. Saute it until raw smell goes off.
Then add paste -1, red chilli powder and corriander powder and saute it for few mins and then add chopped mushroom. Cook it for 5 mins. Then add enough water to the gravy and cook it for 10 mins.
Slow the heat and then add paste -2 , mix it well and cook it in slow flame for 5 mins.
Garnish the gravy with corriander leaf and serve it hot with chapati, roti or dosa ....
