Green Chilly-2 slits
Ginger -Garlic paste-2tsp
Kashmiri chilly Powder-1tsp
Salt -to taste
Cut each mushroom into 4 pieces ,wash properly and keep them aside
Heat oil in a pan .
Add finely chopped Onion(lengthwise),Ginger-garlic paste ,green chilly slits ,salt and curry leaves.
Mix well and saute them till the onion get light brown colour .
Add chilly powder,turmeric powder, and coriander powder Saute for 1 minute
Then add chopped tomato and stir well and cover the pan for 3 minutes in a low flame
Finally add the mushroom and garam masala
Check the salt
Add 1/2 cup of water,mix them well .
Cover and cook for 20 minutes in a low flame .
By this time finely grind the grated coconut and cashew nuts together by adding little water.
When done add the fine ground paste and mix well.Boil the kuruma for 10 more minutes .
Remove from fire and sprinkle some coriander leaves
Transfer in to a serving bowl