Ingredients
– 250 g mushrooms, chopped
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 onion, finely chopped
– 5-6 curry leaves
– 2 green chilies, slit
– 1 teaspoon ginger-garlic paste
– 1 teaspoon coriander powder
– 200 ml coconut milk
– Salt to taste
Method
1. Heat oil in a pan over medium heat. Add mustard seeds and let them pop.
2. Stir in the chopped onion, curry leaves, and green chilies. Sauté until the onion turns golden brown.
3. Mix in the ginger-garlic paste and coriander powder. Cook for another minute until fragrant.
4. Add the chopped mushrooms. Cook until they shrink and release moisture, approximately 5 minutes.
5. Pour in coconut milk and add salt. Simmer for about 10 minutes until thickened.
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