Varuthu aracha mush room curry

Ingredients
Mush room- 20
Oil - 2tbsp

For Dry Roasting

Grated Coconut – 1 cup
Fennel Seeds (Perum Jeerakam) – 1/4 tsp
Curry Leaves – A few
Small onion – 5
Garlic – 1 small pod
Masala Powder – 1/2 tsp
 Chilly Powder – 1 tbsp (Alter according to your spice tolerance)
Coriander Powder – 1 tbsp
Pepper Powder – 1/2 tsp
Preparation Method

• Heat a non stick pan and dry roast coconut, small onion, garlic, curry leaves and fennel seeds until the coconut turns into a nice dark brown color.
• Reduce heat and add coriander, chilly, masala and pepper powders. Continue roasting for a minute or two and remove from heat. Allow it to cool and grind everything to a smooth powder. Then Add little water and grind nice paste.
• Heat oil in a deep pan . Saute mush room for a few minutes .Add salt also.
• Reduce heat .Add roasted coconut paste.wash the mixie jar with half cup water.Add that water. 
• Cover and cook in low flame  for around 15 minutes, swirling the pan occasionally. Remove lid and continue cooking so that the gravy thickens.
• Remove from stove top and keep covered. The gravy tends to thicken after a while.