Serves: 2-3
Button Mushroom - 250gms 
Peas - 1/2 cup
Onion - 1
Tomato - 1
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Grated coconut - 1/4 cup
Red chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 4 tbsp
Fennel seeds - 1 tsp
Clove - 3
Cinnamon stick - 1 * 1-inch piece


  1. Chop onion and tomato finely and keep aside separately.
  2. Soak the grated coconut in a  few tbsp of water, then grind to smooth paste. Keep aside.
  3. Heat oil in a saucepan.
  4. Add fennel seeds, clove, and cinnamon and wait for it to crackle.
  5. Add onion and saute till it becomes translucent. Add a little salt to speed up cooking. Should take 3-5 mins.
  6. Add ginger, garlic paste and saute till raw smell goes. Should take 1-2 mins.
  7. Add red chili and turmeric powder. Mix well, then add 2 tbsp of water to prevent powder from burning. Saute well till oil starts to separate.
  8. Add tomato and cook till it becomes mushy and oil starts to seep out.
  9. Add peas and mix well. Keep cover for 1-2 mins.
  10. Add mushroom and mix well. Reduce heat to medium low. Add 2-3 tbsp of water and mix and cook covered for 3-5 mins. Mix once in between.
  11. Mushroom would generally release a lot of water when cooking. If it looks dry after cooking this long, add maximum 1/4 cup of water, little by little.
  12. Check and add salt as needed.
  13. Bring heat back up to high and add ground coconut. Mix well and let it boil for 2 mins.
  14. Remove from heat and garnish with few coriander leaves.
  15. Serve hot as a side with rice, dosa, chapati etc.