MUSHROOM MASALA

Ingredients :

For spicy masala :

Dry red chilli:3
Coriander Seeds:1/3 tab
Black peppercorns:1tab
Cumin seeds;1/2 tab
Fennel seeds:1/2 tab
Poppy seeds:1 tab
Spilt rosted gram/Dalia:1 tab
Cardamom:2no
Mace:1/4ab
Star anise:1no
Nutmeg powder:1/8tab
Coconut :4tab
Pearl onians:6no
Ginger:1/2
Garlic:3cloves
Turmeric:1/4inch


FOR CURRY :

Mushroom:4cups
Tomato:1
Green Chili:3
Curry leaves:10
Bay leaf;1
Black stone flower:2
Coriander leaves:2tab
oil:3tab
salt to tast
water :1/2 Cup

Preparation Method :

1. In a small skillet, dry roast, Dry red chili, Coriander seeds, Black peppercorns, Cumin seeds, Fennel seeds, Poppy seeds and set aside it takes about 30 seconds for each one or until all spices release a nice aroma.

2.  In the same skillet combine cardamom, clove, cinnamon, mace, star anise, and nutmeg and dry roast until they release a nice aroma and set aside.
3. Finally dry roast the coconut to slightly brown color and set aside.

4. In a food processor or grinder combine all the roasted spices, split roasted gram, coconut, pearl onions, ginger, garlic and turmeric in to fine paste by adding 2 tablespoon of water and set aside.

5. In a medium skillet, heat oil and add bay leaf, curry leaves and black stone flower/kalpasi. When it starts leaving aroma, add mushroom, green chili and bell pepper and fry for 3 minutes.

6.  Then add ground masala tomato, salt and rest of water and let fry the masala for another 3 minutes and cover it and cook for another 5minutes or until mushroom are cooked well and gravy got thickened.

7. Garnish with chopped coriander leaves and switch off the flame.

* Enjoy with hot rice or chapathi.