I happened to cross this recipe today and it was so inviting made me cook this immediately. Seriously ,it's bit different from what we generally used to have since this is a mangalorean dish. And so therez gonna be an additional item in our menu likefully...
But for health reasons i skipped adding ghee and added oil instead.. So, it's a guilt free roast..
Mushroom chopped -- 1 cup
Onion -- very finely chopped -- 1/4
Tomato -- very finely chopped -- 1/4 (optional)
For gravy :
kashmiri red chilly -- 3 no. (i added normal chilly cos of the non availability)
cinnamon,cloves,cardamom -- each 1 (optional)(roasted)
Sombu -- 1/4tsp (roasted)
Cumin seeds -- 1/2 tsp(roasted)
Peppercorns -- 1/4 tsp(roasted)
Dhaniya -- 1 tsp(roasted)
garlic -- 3 cloves
Turmeric powder -- 1/4 tsp
Coconut shredded -- 1 to 1 1/2 tbsp(roasted)
Tamarind -- small cherry sized
Salt -- to taste
oil -- 3 tbsp
Grind everything given in the gravy table to a fine paste adding very little water. Now take a pan and add the oil. Add the onions when the oil is hot and saute well. Now add the tomatoes cook for 2 minutes. Add the gravy paste and start stirring keeping the flame in medium low. keep stirring then and there until the oil comes out of the gravy masala. Add little bit of water (may be 1/4 cup) and combine well. Now add the chopped mushrooms and cook on medium low fale with lid closed for minimum 5 mts . Finally garnish it with coriander leaves and serve..
This goes well with roti's ,chappathi's, rice..