MUSHROOM KURMA

MUSHROOM KURMA

Ingredients:

2 cups button mushrooms quartered
1 big onion chopped
2 tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp aniseeds
½ tsp cumin seeds
2 bay leaves
2 inch cinnamon stick
3 cardamoms
1 sprig curry leaves
2 green chillies slit
Lime juice to taste
Salt to taste
2 tbs ghee
2 tbs coriander leaves chopped
1 tbs fresh curds

To Grind To A Fine Paste:
¼ cup grated coconut
1 tsp poppy seeds
1 tsp pepper powder
½ tsp tumeric powder
2 tsp coriander powder
5 cashew nuts
2 green chillies

Method:

Heat a wok with the ghee, add in the cinnamon stick, cardamom,
bay leaves, aniseeds , curry leaves and cumin seeds.
When they splutter, add in the onions and sauté for a moment.
Add in the ginger garlic paste, stir well.
Now add in the tomatoes, slit green chillies and cook for a minute.

Now add in the ground paste and sauté well till oil separates.
Add about 2 cups of water and the mushrooms.
Simmer for sometime till the gravy is thick and again
the oil separates. Add in the curds and mix well.
Remove from the flame, add in the lime juice.
Garnish with the coriander leaves.