300gms mushrooms, cut into quarters 8-10 dry red chilies 6 flakes garlic, sliced 2 onions, sliced thinly 3 cardamoms 3 cloves 1 stick cinnamon 2-inch piece ginger, finely sliced 1/2 tsp. turmeric powder 1 1/2 tbsps coriander seeds 1 cup sour curd 2 tsps lemon juice 1/4 cup coriander leaves, chopped 3 tbsps oil Salt to taste
Heat 1 tsp. of oil on the tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger in the same way, using little oil. When cool, blend into fine powder. In a saucepan heat the remaining oil and fry the onions till golden brown and crisp. Drain and keep aside. Add the cloves, cinnamon and cardamom to the oil and fry for a minute. Then add the mushrooms, turmeric and salt and fry till mushrooms are half cooked. Add the curd, ground powder and cook till done. Add the lemon juice and fried onions just before serving. Garnish with chopped coriander and serve hot with any pulao or naans.