Mushroom Curry

• Small mushrooms- 1 pound (wash thoroughly & cut into halves)
• Medium sized onion- 1 (chopped)
• Medium sized tomato- 1 (chopped)
• Garlic- 3 flakes (crushed)
• Ginger- 1 small piece (chopped)
• Red chili powder- 1 tsp
• Coriander powder- 1 tsp
• Salt
• Oil- 4 tablespoons
• Plain yoghurt- 3 tablespoons
• Chopped cilantro (coriander) leaves

Grind the ginger, garlic & onions with very little water to a make a smooth paste.

Heat 2 tablespoons of oil in a pan and add the mushrooms. Fry for few minutes. Pour this into a pan.

Pour 2 tablespoons of oil in the same pan add the ground paste and stir fry for 3 minutes. Add the yoghurt 1 tablespoon at a time. And fry for 2 minutes. Then add the tomatoes and fry for a minute. And then add coriander powder, red chili powder, salt and the fried mushrooms. Pour a cup of water. Stir well. Lower the heat and cook until the mushrooms are done and the gravy becomes thick. Garnish with chopped cilantro leaves.