Sunday, August 3, 2008
Ingredients:
- Mushrooms - 200 grms
- Green chillies slit - 6 pieces
- Coriander seeds - 1 tsp
- Cumin seeds - 1/2 tsp
- Garlic cloves - 6 pieces
- Turmeric - 1/4 tsp
- Pepper corns - 1/2 tsp
- Dry red chillies - 4 pieces
- Oil - 1/4 cup (30 Ml approx.)
- Sliced onions - 1
- Chopped tomatoes - 50 grms
- Curry leaves - 1 sprig
- Water - 1/2 cup
- Salt to taste
- Lemon juice - 2 tsp
- Grated coconut - 3 tbsp
Method:
- Pour oil in a saucepan,
- put the onions, curry leaves, slit green chillies and saute.
- Grind coriander seeds, cumin seeds, garlic, turmeric, pepper corns, dry red chillies, oil, onions, tomatoes, coriander leaves, curry leaves, salt and lemon juice to a fine paste.
- Add the ground masala to the sauce and fry well.
- Add coconut after making it into a paste.
- Add water and salt to taste.
- Add mushrooms and tomatoes and cook on slow fire till they are cooked.
- The gravy should not be thin or thick.
Garnish with chopped coriander and sprinkled with lemon juice and served hot.
