Goan Mushroom Bhaji

Goan Mushroom Curry

My mother-in-law taught me to cook Goan Food. This Goan Mushroom Masala Bhaji is my husband's all time favourite. So friends, this is for all Goan food lovers.
Ingredients: 

250gms button mushroom cut into small pieces
6 -7 dry red chilly
Half grated coconut
2 tablespoon coriander seeds
6 cloves
8-10 black pepper
2 (½ inch) cinnamon stick
4 green cardamom
1 tsp fennel seeds (saunf)
Half of a small star anise
3 small pieces of amtan (Imli)
2 medium size onions
A pinch of Nutmeg powder (Jaiphal)
2 Mace (Javitri)
Water as per requirement
Salt to taste 

Method: 

• Cook the coconut in a frying pan until the colour turns light brown. Remove and keep separately. 
• Cut the onions into thin long slices and cook it in a frying pan until the colour turns light brown. Remove and keep separately.  Use very little oil to fry in case you are not using a non stick pan.
• Lightly fry the coriander, fennel seeds, black pepper, cinnamon,cardamom,red chilly, cloves, anise, mace in a pan on medium heat for a minute or till you get a nice aroma. Use very little oil for frying.
• Grind the coconut, onions, and the dry ingredients mentioned in the previous point to a fine paste. Add the amtan and the nutmeg powder while grinding. Add water as per requirement.
• Take a Wok (Kadhai), pour two cups of water in this. When water starts boiling add the paste and mix well. Cover the wok with a lid and boil the gravy on slow heat.
• Once the gravy has started to boil remove the lid and add the mushrooms.
• Pour water if the gravy is very thick.
• Add salt to taste.
• Cook the mushrooms in the coconut gravy on slow heat till the mushrooms are tender.

Goan Mushroom Masala Bhaji is ready!!!!

Tips:

Cook the coconut and the onions on slow heat so that it does not burn and it gets cooked evenly.
If you like thick gravy to eat with Chapatti then add less water. To eat with Rice you can add little more water to the gravy.
Garnish with chopped coriander leaves before serving.