Mushroom Sukkha

Ingredients

10 mushrooms

6 tsp oil + 2 tsp

2 finely chopped onions +1 onion

2 sprigs of curry leaves

Salt to taste

Chopped coriander leaves

For the masala paste:

1 cup fresh coconut gratings

2 tsp coriander seeds / daniya

1 tsp cumin seeds / jeera + 1/2 tsp

4-5 fenugreek seeds/methi

1/2 tsp turmeric powder / Haldi

4-5 byadgi / Kashmiri red chillies

Chickpea size tamarind

4 garlic cloves

1 tsp oil

In oil roast daniya, jeera, methi and red chillies till you get a nice aroma.

First grind 2 tbsp coconut with turmeric powder, tamarind, roasted daniya, jeera, methi and red chillies, make a smooth paste, adding little water

Keep the paste aside

In the same mixer, jar put the remaining coconut gratings, garlic cloves and 1/2 tsp jeera and just pulse it. Make a coarse paste without water.

Procedure

• Wash mushrooms and cut into four.

• Heat oil saute chopped onions till translucent, add the masala number 1 and fry well for 5 mins

• Now put the mushrooms, salt to taste and mix well

• Add the coarsely ground masala,1/2 cup water and cook till the mushrooms are cooked

• Check for salt, garnish with coriander leaves

• Heat 2 tsp oil, put curry leaves and chopped one onion and fry till they turn brown

• Add this tempering to the prepared sukkha and mix.

• Serve hot with rice, roti or dosa.