Ingredients

• 1 bag mushroom (halved)
• 3 green chilies, sliced
• 1 large onion, grated
• 1 tsp ginger-garlic paste
• 2 tomatoes, crushed
• salt to taste
• 1/4 tsp turmeric
• 1 tsp chili powder
• 1 tsp pepper powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tsp fennel seeds
• 3 cardamom pods, crushed
• 1-2 bay leaves
• 1 cup grated coconut
• 2-4 tsp oil

Method

In a wide, heavy bottomed pan, heat oil. Add the tempering spices and followed by onion to it. Fry real good, then add ginger-garlic paste and stir-in mushrooms. Further add salt and all the powdered spices to it. Stir-fry for few more minutes and add crushed tomatoes and coconut to it. Cover and cook over medium heat. Once the curry thickens and oil shows up on the sides, remove from heat and serve to go with your meals.