MUSHROOM CURRY

MASHROOM CURRY-I

Ingredients:Mushrooms- 250 kg

Turmeric powder- 1/2 tsp
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Shredded coconut- 1 cup
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4

Procedure:

Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook the mushroom until the masala is slightly thickened. Add the coconut milk with the greens. Cook for a few seconds.

MUSHROOM CURRY-II

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi