Mushroom Chettinad

Ingredients:

Sliced mushrooms – 1 bowl (200 gms approx.)

Onion – 1 big (finely chopped)

Tomato – 1 big (finely chopped)

Turmeric powder – ¼ teaspoon

Salt – 1 ½ teaspoons

Coriander leaves – 1 teaspoon (finely chopped)

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Grind coarsely:

Ginger – 1 inch piece

Garlic – 1 clove

To Soak:

Poppy Seeds – 2 teaspoons

Cashews – 5 or 6

Roast & Grind to Paste:

Cloves – 2

Cardamom – 2

Cinnamon – a small piece

Red Chillies – 2

Coriander Seeds – 2 teaspoons

Cumin Seeds – ½ teaspoon

Fennel Seeds – 1 teaspoon

Pepper – ½ teaspoon

Grated coconut – ½ cup

Method:

1. Soak ingredients mentioned for 20 to 30 minutes and grind to paste along with the roasted contents.
2. Heat oil in a deep pan, add mustard seeds and allow spluttering.
3. Add coarsely ground ginger-garlic paste and saute for a minute.
4. Add chopped onions and fry until translucent.
5. Add chopped tomatoes, turmeric powder and salt and saute until oil separates.
6. Add sliced mushrooms and fry until they are cooked.
7. Add the ground paste along with 1 cup of water and allow boiling for about 5 minutes.
8. Garnish with coriander leaves and serve hot with rice or rotis.