This Mushroom curry is a delicious side dish to serve as a side dish for rice or Rotis. This is an easy recipe of white button mushrooms in an onion-tomato based medium spiced, coconut-based curry with freshly roasted and grounded aromatic spices that makes a flavourful and tasty curry.
Button Mushroom – 200 gms
Onion – 2 no’s chopped
Tomato – 2 no’s chopped
Curry leaves – 1 spring
Salt to taste
Jaggery – 1 tsp
Oil to fry
To dry roast –
Byadgi – 5 or 6 no’s
Coriander – 1 tsp
Cumin – 1/2 tsp
Fenugreek – 1/4 tsp
Asafoetida – 1/4 tsp
Cloves – 3 no’s
Cinnamon – 1 small stick
To grind –
Coconut – 1/2 cup
Onion – 1 small
Garlic – 4 to 5 pods
Tamarind – 1 small marble sized
Rinse and chop mushroom into thin slices and keep ready.
Heat a Kadai dry roast chilies, coriander, cumin, fenugreek, cloves, and cinnamon on a medium flame, allow it to cool to blend.
Blend it to a coarse powder and keep ready.
Grind coconut, garlic, tamarind, and onion into a smooth paste and keep ready.
Heat a Kadai with oil, when it is hot, fry onion, curry leaves until onions turn translucent, then add chopped tomatoes, saute until it becomes soft, then add chopped mushroom, saute for few mins, then add roasted and powdered spices. Saute.
Add 1/2 cup of water, cook covered for 5 mins.
Add coconut paste, combine, add water to adjust the consistency. bring it to boil on a medium flame, cook covered.
Boil until a thick gravy, garnish it with chopped coriander. switch off the flame.
Serve hot with rice or Rotis.