Ingredients
3 tablespoon coconut oil
1/2 teaspoon cumin seeds
6 Guntur dried red chillies, deseeded and chopped
2 sprigs curry leaves, roughly chopped
1 whole pod country garlic
1 cup Indian shallots, sliced
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 cup coconut pieces, chopped
3 cups mushroom, diced
1 teaspoon salt
1/4 cup water
2 tablespoon coriander leaves, chopped
Instructions
Heat coconut oil in a pan and add in the cumin seeds, deseeded and chopped chillies, curry leaves and country garlic. Saute for a few seconds. Add in the sliced shallots and saute till the shallots are soft.
Add in the red chillli powder and the turmeric powder. Saute for a few seconds. Add in the coconut pieces, diced mushrooms and the salt. Add in little water (about quarter cup) and mix well to combine.
Cover the pan and cook for 10-12 minutes on medium flame.
When the mixture is cooked and almost dry, add in the coriander leaves and remove from heat.
Serve with rice, parotta or chapati.
- Prep Time: 10m
- Cook Time: 20m