Button mushrooms and boiled eggs cooked in a rich gravy of cashewnuts and coconut, with the flavors of cloves, cardamom and cinnamon. This can be served with chapathi or rice.
Ingredients:
Button mushrooms – 200 gms, cut into small pieces
Boiled egg – 2
Onion – 2 medium, finely chopped
Tomato – 2 medium, finely chopped
Ginger-garlic paste – 2 tsp
Garlic – 2 cloves, sliced
Green chilly – 1, slit into 2
Jeera/Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Coriander powder – 2 tsp
Red chilly powder – 2 tsp
Salt – to taste
Oil – 2 tbsp
Coriander leaves – to garnish
To grind:
Cashew nuts – 7 to 8
Grated coconut – 1/4 cup
Cloves – 2
Cinnamon – 1 small stick
Cardamom – 1
Method:
1. To clean button mushroom: Rinse them in cold water with little maida/all purpose flour to remove the dirt. After cleaning, remove the stem. As mushrooms will turn brown once they are cut, prepare just before using them.
2. Soak cashew nuts in hot water for 5 minutes. Grind coconut, cloves, cinnamon, cardamon and cashew nuts to a smooth paste.
3. In a pan, heat oil and add jeera. Add onions, green chillies and ginger garlic paste. Once onions turn pink, add the sliced garlic and fry till onions are slightly golden.
4. Add tomatoes, mix well and cook till tomatoes are soft. Now add cumin powder, turmeric powder, coriander powder, red chilly powder and fry for 4-5 minutes.
5. Add the mushrooms, ground paste, salt, 1 cup water and stir well. Close lid and cook for 20 minutes. If you want more gravy, add 1/2 cup water more.
6. Cut the boiled eggs into 8 pieces. Add to the gravy and gently stir. Simmer for 10 minutes. Garnish with coriander leaves.
Serve hot with rice or chapathi.