Mushroom Pepper Fry

Ingredients

Button or Oyster mushrooms - 200 gms
Corriander seeds - 1 Tbsp
Pepper - 1 tsp
Fennel - 1 Tbsp
Grated coconut - 1/3 cup
Red chillies - 5-6
Garlic - 6 flakes
Ginger - small piece
Oil - 4 Tbsp
Cinnamon - 2 pieces, 2 cm each
Onions - 1 cup, chopped
Tomatoes - 1 cup, chopped
Salt to taste


Method:

1. Clean and cut mushhrooms into quarters.
2. Roast all the ingredients from corriander to ginger in a little oil and grind to a smooth paste.
3. Heat oil, add cinnamon and onion.
4. When onions are brown and ground masala tomatoes, fry well.
5. Add mushrooms and salt. Cover and cook on a slow flame for about 10 miutes, till the mushrooms are tender.
6. Serve with rice or chapathis.

Easy version:

1. To simplyfy the preparation replacecorriander, pepper , fennel and chillies with ½ the quantities of respective powders.
2. Mix them together with 2 Tbsp of water to a paste.
3. Use 2 tsps of packaged ginger-garlic paste instead of ginger and garlic, 2 Tbsp of coconut cream instead of grated coconut and ¼ cup of tomato puree instead of chopped tomatoes.
4. Heat oil, fry cinamon and onions, add the spice paste, fry for 1 minute.
5. Add ginger garlic paste, fry till fragrant.
6. Add mushrooms, tomato puree and coconut cream.
7. Add salt to taste and simmer till mushrooms are tender.