Let's go back..... may be 20 to 30 years..... Mushroom was not so known in my hometown..... or state.... or rather country. Whatever the source may be it was considered to be unhealthy and poisonous. The fish loving BONGS refused to think beyond freshest of fish, vegetables, sweets when it came to food. The scenario has changed...... a bit I would say..... Only in the cities where the supermarkets made us believe it is something worth eating..... Like my own people, the much ignorant me came to know about its nutritive value after landing in Singapore. We quite enjoy it, in soups, curries, salads. Though my visiting guests from India still have reservations about it.
This particular dish is actually the brain child of a dear colleague , I loved it when she treated us with it . Ever since I prepare it quite often.
Mushrooms ( button ) : 300 gm
Tomato : 1 big
Shredded Coconut : 4 table spoon.
Red Chilli Powder : 1 +1/2 tsp ( adjust according to your taste )
Cumin powder : 1/2 tsp
Coriander powder : 1/2 tsp
Garlic pods : 4
Ginger : one inch pieces.....2
Green Chillies : 2
Green Peas : Optional
Oil : 2 tablespoon
Bay leaf : 1
Cumin ( whole ) : 2 pinches.
Turmeric powder : 1/2 tsp
Salt : As per taste.
Onion : 2 medium
Put into the blender, the shredded coconut, garlic pods, ginger pieces and blend well with little water,
if required. Make a paste of the tomato.
Wash and cut into halves the mushrooms, put in little salt and turmeric. Mix well.
Heat oil in a wok. Temper with bay leaf and whole cumin. Put in the already sliced onions. Fry till light brown. Put in the tomato paste. Stir till oil separates.
Now pour in the mixture of shredded coconut, garlic and ginger. Sauté very well. Put in the cumin and coriander powder, salt and turmeric, red chilli powder. Sauté very well .
At this stage put in the marinated mushrooms and stir continuously so that it mixes well with the spices. Put in the green peas if you are using it. Water is not required because the mushrooms will release water. Cover and cook till all water dries up. Put in the slitted green chillies one minute before switching off.
Garnish as you wish. Goes well both with steamed rice or roti.