CHETTINADU MUSHROOM MASALA

Spicy chettinad mushroom masala an awesome veg dish perfect with Indian breads or steamed rice.

For the spice powder:

5 to 8 nos - Dry red chilli

1 tsp - Coriander seeds

1 tsp - Black pepper corns

1/2 to 1 tsp - Fennel seeds

1/2 tsp - Poppy seeds

1 no each  - Cardamom, Clove, Cinnamon stick

How to Make: Dry roast all these ingredients and ground to fine powder.

For gravy:
1 pkt- Mushroom

1no - Onion

2 nos - Tomato
1tsp -  Ginger and garlic paste 

2 nos  - Green chilli (slit) 

2 sprig - Curry leaves

2 tbsp - Oil

Salt as reqd

How to make:

Heat 1/2 tsp oil in pan saute mushrooms until crunchy and set aside.This point is to make sure that the curry doesn't turn mushy if not sauteed and added.

Heat 2 tbsp oil in a pan fry green chillies, curry leaves, onion, ginger n garlic sauté well. 

Add the tomatoes cook until it softens, add the sauteed mushrooms, spice powder salt and cook until the oil leaves the sides and the curry thickens. 

NOTES:
1/4 cup water can be added and simmered for a gravy like consistency.

For a more spicier version add 1/4 tsp pepper powder at the end.

1 tsp dry coconut can be added for the extra punch if required to the spice mix.