MUSHROOM THOKKU

After trying so many gravies and curries, you will sure enjoy this thick pasty mushroom recipe as your side dish.

Ingredients:

1. Button mushrooms - 200gms
2. Onions - 1 medium size, sliced thinly
3. Red chilli powder - 2 tsp or as required
4. Turmeric powder - 1 tsp
5. Salt - as required
6. Garam masala powder - 1 1/2 tsp or as required

To grind :

1. Freshly grated coconut - 1 tbs
2. Onion - 1 medium size
3. Green chillies - 1
4. Coriander seeds - 1/2 tbs
5. Fennel seeds - 1 tsp
6. Garlic cloves - 3 cloves
7. Ginger - 1/4 inch or just a small piece
8. Tomato - 1 medium size

Seasoning:

1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
3. Coriander leaves - finely chopped
4. Lemon juice - 1 - 2 tsp

Method:

1. Clean the mushrooms without any dirt and chop it into quarters.

2. Heat oil in a pan, fry the chopped mushrooms for 3-4 minutes and keep it aside. If you keep on frying without leaving your hands in high flame, mushrooms won't leave much water. Dont allow the mushrooms to shrink too much. Even it leaves water keep it aside together with the fried mushrooms in a seperate bowl.

3. Grind coconut, fennel seeds, green chillies, onion, tomato, ginger ,garlic and coriander seeds together in a blender. No need to add water, unless it is required. Grind it little bit coarsely.

4. Heat oil in a pan, add mustard seeds and jeera. Once they got popped add thinly sliced onions and fry until they turn golden brown. Add ground masala to the pan and fry until the raw smell goes. Add turmeric powder, red chilli powder and salt to the masala and fry for few more minutes. Add little bit oil to pan for not sticking to it. 

5. At this stage add fried mushrooms to the masala and stir for 1 -2 minutes. Sprikle chopped coriander leaves  and a dash of lemon juice on top and transfer to the serving bowl.

6. It goes well with chappathi and roti.