4 to 5garlic cloves,chopped or 2 teaspoons chopped garlic
1cupfresh grated coconutor desiccated coconut
2piecesof 1 inch cinnamon sticks
½teaspoonwhole black pepper
4 to 5cloves
5 to 6dry red kashmiri chilies
5 to 6kokamsor ½ teaspoon tamarind - (add tamarind while grinding the paste)
salt as required
preparing the mushroom
Rinse and then wipe dry 200 grams mushrooms.
Slice or chop the white button mushrooms.
preparing the coconut+spice paste
Add all the ingredients mentioned under the list 'coconut+spice' paste in a mixer or grinder jar, except fresh coconut.
Dry grind the mixture coarsely. Don't add water while grinding as we need a thick, coarse paste.
Now add 1 cup of fresh grated coconut and dry grind again. The reason for adding coconut and grinding twice is we need a thick paste without water. Hence first we grind the spices and then grind the coconut along the spice paste.
The paste has to be coarse and thick.
making mushroom sabzi
Heat 1.5 tablespoons oil in a pan.
Reduce the flame, add 1/4 cup of sliced onions and saute them till they turn translucent.
Add the chopped mushrooms.
Saute and stir the mushrooms for 1 to 2 mins on a low flame.
Add the ground spice paste. The mushrooms should be coated nicely with the masala paste.
Mix and stir well.
Add salt as required and mix again.
Add 5 to 6 kokams. cover with a lid and cook on a low flame.
Do check in between and you will see the mushrooms would have released water.
Simmer mushroom sabzi for some more time on a low to medium flame, till the gravy thickens and the mushrooms have cooked. You can keep this dish semi gravy or cook more if you want a dry consistency.
Switch off the flame. Serve mushroom ki sabzi along chapati, rice or toasted bread.
If you don't have kokams then add 1/2 teaspoon tamarind and grind along the with the coconut.