Eggplant Mushroom Curry

Ingredients

• • Onions - 2
• • Garlic - 4 flakes
• • Oyster mushroom/Shell mushroom - 200 grams
• • Brinjal - ¼ kg
• • Red chilly powder - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Tomatoes - 4
• • Oil (for frying) - as required
• • Salt - as required

Ingredients For Grinding To A Paste

• • Coconut (fresh, grated) - ¼ cup
• • Ginger - 1 inch piece
• • Garlic - 5 flakes
• • Cinnamon - 1 inch piece
• • Cloves - 2
• • Poppy seeds - 1 ½ tablespoons
• • Grams (roasted) - 2 tablespoons
• • Green chillies - 4
• • Coriander leaves - ½ bunch

Method

• 1. Slice onions and brinjal lengthwise.
• 2. Wash and chop mushrooms.
• 3. Cut tomatoes and garlic finely.
• 4. Heat oil, fry garlic, onions, brinjal and mushroom together till moisture evaporates.
• 5. Add chilly powder, turmeric powder, tomatoes and fry well.
• 6. Add salt, ground paste and cook till it becomes thick gravy. Serve with chapatis or rice.