Kerala Style Mushroom curry

A favorite curry from my childhood , I started eating mushrooms at a very young age. the fact that we had the good ones back in our garden and grandma knew how to differ the good ones and the poisonous ones made it easy . I have heard it usually grow after the first rain and i still remember seeing it all fo a sudden when you look outside the morning after the first rain. Later we started buying it from the vegetable market , where it is available year round , from the local farms and seminaries..

An awesome side dish with chapati , this is a regular in my Nj home too...

Recipe for Spicy Kerala style mushroom curry with coconut milk

Serves - 4

Total cooking time - 30 minutes

Ingredients:-
Oil - 2 tablespoon
Bay leaves - 1
Curry leaves - 4-5
Onion chopped - 2 medium
Green chile slit lengthwise - 2-3

Ginger and Garlic crushed - 1 tsp

Tomato chopped - 1 medium

Chili powder - 2 tea spoon or use paprika
Coriander powder - 1 tea spoon
Turmeric powder - 1/4 tsp
Mushroom chopped - 12-16 oz
Canned Coconut milk - 1/2 to 1 cup + Warm water - 1/2 cup
Garam Masala - 1/2  tea spoon
Crushed peppercorns - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and add Bay leaves and curry leaves. Add chopped onions and saute for 5-6 minutes. Add chopped green chiles, ginger and garlic and saute till they are soft and have a flavor. Add chopped tomato and stir fry for 3-4 minutes. Stir in teh chopped mushroom pieces and combine it well.Saute for 3-4 minutes. Make a paste with All the powders , adding little water and pour to the pan. Toss it well and let it stand for a minute. Pour coconut milk plus water, sprinkle garam masala and crushed peppercorns and salt. Simmer for 10-15 minutes, or until mushrooms are cooked and well blended with masala.Serve warm with Appam or chapati
Cheers!!!