MUSHROOM CURRY

Another dish which I tasted in my friend's house.


MUSHROOM CURRY

Ingredients:
10 button mushrooms, tinned or fresh. Cut into quarters.
1 tbs gram flour
1 cup butter milk
1 tbs dried fenugreek leaves.
Salt to taste
½ tsp mustard seeds
Cooking oil
Little coriander leaves for garnishing.

To grind:
1 tbs coriander seeds
6 dried chillies
1 medium onion sliced
3 pips garlic
½ inch ginger
1/ tsp cumin seeds
1 medium tomato sliced

Method:
In a wok add 2 tsp of oil. Add all the ingredients for grinding.
Sauté nicely till the onions are soft.
Remove and cool, then grind to a fine paste.

In the same wok add 2 tsp of oil. Add the mustard seeds. Let it splutter.
Add in the mushrooms and the fenugreek leaves. Sauté nicely.
Add in the paste with little sprinkling of water.
Stir nicely over low flame till the mushroom is cooked.

Now add the gram flour buttermilk mixture. Mix nicely.
Add salt to taste, let the mixture simmer for 2 to 3 minutes.
Now give a good stir, remove from flame and garnish
With coriander leaves.

Note: you can add little more water if you think the gravy is thick.