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Wash and cut the mushroom into medium-sized pieces.

In a pan add this mushroom pieces along with chilly powder, coriander powder, garam masala, pepper powder, salt and thick coconut milk. Cover it and cook this in medium flame until the mushroom gets cooked and dry.

In another pan, heat oil and temper mustard seeds, dry chilly and curry leaves. Now add chopped coconut pieces and ginger one by one to this and saute until the raw smell goes. Then add finely chopped onion, green chilly slits and pinch of salt. Mix well and saute until the onion turn into light brown color. Add the cooked mushroom to this. Mix well and cook in low flame for at least for 10 minutes. Finally garnish with curry leaves. Serve hot with chappathi or roti.

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