Coriander leaves few
Coriander powder 1 tsp
Chilly powder 1 tsp
Green Chilly 2
Mustard 1/4 tsp
Cumin Seeds 1/4 tsp
Wash and cut the mushroom into half.
Make a fine paste of the items mentioned for grinding adding little water
Heat oil/ghee in a pan add mustard, when they stop spluttering add cumin seeds.
Toss in mushroom pieces and saute for 2-3 mins on medium heat.
When mushroom is half cooked pour the ground mixture of tomato, salt and half a glass of water.
Close the lid, increase the flame and cook for 5-8mins.
Mushroom tomato gravy is ready to serve when it thickens.
Sprinkle coriander leaves just before serving.
Serve mushroom tomato gravy with rotis or just as a side dish with plain rice