MUSHROOM CURRY

“MUSHROOMS”MY FAV DISH,WAITING FOR RAINY SEASON TO EAT MUSHROOMS.DELICIOUS AND AROMATIC FLOVOUR OF MUSHROOMS IS GOOD FOR HEALTH AND VERY EASY TO COOK

INGREDIENTS:

MUSHROOMS	250 GRAMS
ONIONS	1
RED CHILI POWDER	2TSP( ACCORDING TO SPICYNESS)
SALT	AS DESIRED
TURMERIC POWDER	PINCH
CURRY LEAVES	FEW
OIL	1/2TSP
FOR MASALA
CORIANDER/DHANIYA	2TSP
KHASA KHASA	1/4TSP
RICE	FEW (10)
CINAMMON(CHAKKA)	1 INCH
CLOVES(LAVANGAM)	2
COCONUT PIECES(DRY)	6-7(MEDIUM SIZE PIECES)

FOR MASALA:

ROAST CORIANDER SEEDS,KHASA KHAS,RICE, AND KEEP IT ASIDE. AFTER COOLING GRIND THEM WITH CLOVES,COCONUT,CINAMMON IN TO A FINE POWDER.

METHOD:

• CLEAN AND WASH THE MUSHROOMS, AND CHOP IT IN TO SMALL OR MEDIUM PIECES.

• TAKE MUSHROOM PIECES IN A BOWL,ADD CHILI POWDER, TURMERIC, OIL,SALT,CURRY LEAVES .AND MIX THEM AND KEEP IT ASIDE FOR 2 MINUTES.

• AFTER 2 MINUTES, KEEP THE MUSHROOM MIXTURE ON THE STOVE, AND ALLOW IT COOK FOR 2-3 MINUTES

• THEN ADD WATER,WATER LEVEL SHOULD BE THE ABOVE THE MUSHROOMS,AND COOK UNTIL THE MUSHROOMS ARE COOKED.

• AFTER MUSHROOMS ARE COOKED,GRAVY BECOMES THICK,(IF YOU WANT MORE GRAVY ADD MORE WATER) ADD THE MASALA AND COOK IT 2 MINUTES AND OFF THE GAS.

• SERVE IT IN A SERVING BOWL AND CAN BE  SERVED HOT WITH RICE,CHAPATI.