Mushroom Chettinaad | Cooksmart | Sanjeev Kapoor Khazana

A delicious recipe for Mushroom spiced liberally with black pepper, a common flavoring for dishes from the Chettinad region. It will definitely make you feel hungry, as it sounds interesting. Try this yummy recipe for your family!
MUSHROOM CHETTINAAD
Ingredients
400 gms button mushrooms
½ tsp fennel seeds (saunf)
½ star anise (badiyan)
1 tbsp coriander seeds
1 tsp cumin seeds
1 green cardamom
1 inch cinnamon stick
10 black peppercorns
6-8 cloves
4-5 dried red chillies
3 tbsps oil
½ cup scraped coconut
15-20 curry leaves
1 medium onion, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1½ cups chopped tomatoes
Salt to taste
1 tsp poppy seeds (khuskhus), soaked
Method
1. In a small non-stick pan, dry roast fennel seeds, star anise, coriander seeds, cumin seeds, green cardamom, cinnamon, black peppercorns, cloves and red chillies till fragrant.
2. Heat oil in another non-stick pan.
3. Add coconut to the pan with spices and saute for 2-3 minutes.
4. Add curry leaves and onions to the oil and saute till golden. Add tomatoes, mushrooms and salt and mix.
5. Grind the sautéed ingredients with poppy seeds to a fine paste with a little water.
6. Add it to the mushrooms and mix well. Cover and cook on low heat for 5 minutes.
7. Serve hot with chapattis.
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