Mushroom Kurma

Ingredients:

• Mushroom - 1 pack ( approximately 8 to 10 nos)
• Onion - 1 no
• Salt - to taste
• Water - 1 cup

To saute and paste:

• Small onion - 16 nos
• Tomato - 1 nos
• Coconut grated - 2 tblspn
• Ginger garlic paste - 1 tspn
• Chilli powder - 1 1/2 tspn
• Coriander powder - 1 tspn
• Garam masala - 1/2 tspn

For seasonings:

• Oil - 3 to 4 tblspn
• Cinnamon stick - 2 inch size one
• Cloves - 3 nos
• Fennel seeds - 1/4 tspn

Method:

• Wash the mushroom under the tap water, drain and cut in to 4  halves and keep aside
• Heat 3 tspn of oil in a kadai, add small onion, ginger garlic paste and saute till onion turns pink
• After that add tomato and saute till it becomes tender and smashed
• Switch off the stove and add chilli powder, coriander powder, garam masala and coconut
• Saute it in the heat and cool the mixture, after that grind the mixture in to paste 
• Heat 3 tblspn of oil in a kadai, add the seasonings after that pops out add onion and saute
• When it turns pink add the mushroom and stir for few mins
• Then add the grinded paste along with 1/2 cup of water and allow it to boil
• when the water content decrease and oil separates out add salt and switch off the stove
• Serve the tasty mushroom kurma with coriander garnish, it goes well with chapathi, variety rice and plain rice.

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