Name: MUSHROOM CHETTINADU recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 grams mushroom cut into half (Keep large chunks as they tend to reduce in size); Few Curry Leaves; 2 onion; 3 tomatoes; 1 tbsp ginger garlic paste; 1 tsp turmeric powder; 1 tsp red chili powder; Roast the following ingredients in 1 tsp oil and then grind to a fine paste using little water if required; 1 tsp cumin seeds (jira); 1 tsp fennel seeds (saunf); 3 to 4 fenugreek seeds (methi); 1 tsp coriander seeds; 1 bay leaf; 1/2 inch cinnamon; 2 cardamom; 4 to 5 whole black pepper; 1 star anise; 2 to 3 cloves; 3 to 4 dry red chili

Ingredients Serving: 4

500 grams mushroom cut into half (Keep large chunks as they tend to reduce in size)
Few Curry Leaves
2 onion
3 tomatoes
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder
Roast the following ingredients in 1 tsp oil and then grind to a fine paste using little water if required
1 tsp cumin seeds (jira)
1 tsp fennel seeds (saunf)
3 to 4 fenugreek seeds (methi)
1 tsp coriander seeds
1 bay leaf
1/2 inch cinnamon
2 cardamom
4 to 5 whole black pepper
1 star anise
2 to 3 cloves
3 to 4 dry red chili

Instructions

Heat 2 tsp oil in pan.
Add the tomato-onion paste and cook on low flame till the masala paste is nicely cooked
You need to check masala quiet frequently to prevent it from burning or sticking to the sides
Now add the coconut-spice paste and cook for 4 to 5 minutes.
Slow cooking is the trick and secret here. Also, constant stirring is required at the same time.
Add mushroom chunks, salt to taste mix everything nicely so the mushroom are well coated with spices.
Cover and cook for about 17 to 18 minutes in low flame or till done. You need not add any water.
However, if you want you can add cashew paste or milk or creme to give a nice creamy texture.
I added 1/3rd cup of milk at the end.

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