Ingredients
- 1 tablespoon oil
- 1 tablespoon cumin
- 8 dry red chillies
- ½ bulb garlic
- 1 coconut
- 200 grams mushrooms
- 1 tablespoon tamarind
- Salt
Preparation
- Heat oil and sauté paste of ground cumin, chilies and garlic.
- Add coconut milk. (Shred coconut, steep in hot water, and strain to extract 1½ to 2 cups coconut milk.)
- Add whole, steamed mushrooms.
- Add tamarind water. (Steep tamarind in half-cup hot water and strain.)
-
Add salt and let simmer till mushrooms are fully cooked.
Serve with khichdi and papad.