• RED MUSHROOM CURRY •
1 tablespoon oil
1 tablespoon cumin
8 dry red chilies
½ bulb garlic
200 grams mushrooms
1 tablespoon tamarind
- Heat oil and sauté paste of ground cumin, chilies and garlic.
- Add coconut milk. (Shred coconut, steep in hot water, and strain to extract 1½ to
2 cups coconut milk.)
- Add whole, steamed mushrooms.
- Add tamarind water. (Steep tamarind in half-cup hot water and strain.)
- Add salt and let simmer till mushrooms are fully cooked.
Serve with khichdi