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bernardhunt.com
Mushroom Curry
1 lb. mushrooms
1 finely chopped onion
1 finely chopped tomato
2-3 tsp fennel seeds
1 inch cinnamon stick
2 cloves
2 tsp ginger and garlic paste
2 tsp black pepper
1/2 tsp red chili powder
1/4 tsp turmeric
1/2 cup finely chopped coriander leaves
5 tsp oil
salt to taste

Cut mushrooms into thin slices. Grind cinnamon, fennel seeds and clove to fine powder in a mix. Heat oil in a pan and add the spice powder and ginger and garlic paste. Fry for a minute in low flame. Add chopped onions and fry till golden brown. Add chopped tomatoes and continue to fry till oil separates. Then add pepper, chili and turmeric and mix well. Add mushrooms and1/4 cup of water, salt and mix well.Cover and simmer. Uncover when mushrooms are cooked. Keep stirring till all the water evaporates and curry becomes a thick gravy. Garnish with chopped coriander leaves. Serve with rice.