Simple Mushroom curry (or Mushroom-Coconut gravy)

Ingredients:
Mushroom cut into pieces – ½ cup,

Onion – 1 small - sliced,

Pearl onion –  4 nos. – sliced,

Green chilly – 1 no,
Tomato - 1 small - cut into pieces,

Ginger grated – 1 tbsp,

Curry leaves – 1 sprig,

Oil – 5 tbsp,

Tamarind – 1 tsp,
Salt to taste,

Turmeric powder - 1/2 tsp,

Red chilly powder – ¾ tbsp,

Coriander powder – 1 ½ tbsp,

Thick coconut milk – 1/3 cup,

Method:

• Soak tamarind in ½ cup water. Extract juice and discard pulp.
• Toast red chilly and coriander powder in a hot pan for a minute and keep aside.
•  Heat oil in a pan, add both onions, ginger, green chilly and fry for a minute.
• Add mushroom, curry leaves and sauté for 5 minutes.
• Add tomatoes, toasted powders, sauté for a few seconds, close the lid and cook for 2 to 3 minutes.
• Add tamarind juice, turmeric, salt and boil for about 5 to 6 minutes or till the tamarind is cooked (Add water if you require more gravy).
• Now add coconut milk and boil for 2 to 3 minutes or till the gravy slightly thickens.
• Mushroom coconut curry is ready. Serve hot with rice.