Mushroom Ghee Roast

Wash mushrooms and pat dry using paper towel. Chop into bite sized pieces.

Grind together coconut, cashew nuts, red chilies into a smooth paste, adding very little water.

Heat 1 tbsp ghee and oil in a non-stick pan. Once hot, add onions and fry for a minute. Add half a teaspoon of salt and fry till onions are soft but not brown.

Now add the ground coconut masala. Mix and fry till oil separates from the gravy (appoximately 10 minutes).

Now add the tamarind paste. Cook till tamarind paste blends into the gravy.

Add chopped mushrooms to this gravy,Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute. mix and keep frying till mushrooms are slightly soft. Add water little at a time.

Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute.