Puttagodugula Koora (Mushroom Curry)

Ingredients:

Mushrooms - 250 gm

Onions (large) - 2

Green chillies (small) - 2

Cashews - 10

Poppy seeds - 1/2 tbsp

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Red chilly powder - 1 tbsp

Salt - as per taste

Curry leaves - 4-5

Coriander leaves - 2 tbsp

Oil -2 tbsp

Procedure:

1. Wash , clean and chop mushrooms in to quarters and boil them in water for 4-5 min.
2. Similarly wash and finely chop green chillies and onions.
3. Grind 4-5 cashews with poppy seeds until fine paste is formed (add water if necessary)
4. Take a pan, add oil and heat it.
5. Add chopped curry leaves, green chillies, onions and stir well.
6. Add little water, boiled mushroom pieces and saute them until they turn soft.
7. After cooking for 5-10 min, add ginger garlic paste and saute it for 2 min.
8. Add cashew-poppy seeds paste and mix well.
9. Then add remaining cashews, coriander powder, cumin powder, red chilly powder, salt and stir well.
10. Finally garnish with finely chopped coriander leaves and serve hot with roti or rice.