Recipe can be find @ Zesty South Indian kitchen
What you need
Dry red chili: 3 no
Coriander seeds:1/2 tablespoon
Black peppercorns: 1 teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ½ teaspoon
Poppy seeds: 1 teaspoon
Spilt roasted gram/Dalia: 1 teaspoon
Cardamom: 2no
Cloves: 2no
Cinnamon stick: 1 no
Mace: ¼ teaspoon
Star anise; 1 no
Nutmeg powder:1/8 teaspoon
Coconut: 4 tablespoon ( I used desiccated)
Pearl onions/shallots: 15 no
Ginger: ½ inch
Garlic: 3 cloves
Turmeric: ¼ inch (I used fresh turmeric)
For curry
Mini portabella mushroom: 6cups (chopped into thin slices about 15no)
Yellow bell pepper: 2cup (chopped into bite sizes)
Red bell pepper: 1 cup (chopped into bite sizes)
Tomato: 1 no
Green chili: 1 no
Curry leaves: 10 leaves
Bay leaf: 1no
Black stone flower: 2no
Coriander leaves: 1 tablespoon
Oil: 1 tablespoon
Salt: 1 teaspoon or to taste
Water: ½ cup
How I made
In a small skillet, dry roast, Dry red chili, Coriander seeds, Black peppercorns, Cumin seeds, Fennel seeds, Poppy seeds and set aside it takes about 30 seconds for each one or until all spices release a nice aroma. In the same skillet combine cardamom, clove, cinnamon, mace, star anise, and nutmeg and dry roast until they release a nice aroma and set aside. Finally dry roast the coconut to slightly brown color and set aside.
In a food processor or grinder combine all the roasted spices, split roasted gram, coconut, pearl onions, ginger, garlic and turmeric in to fine paste by adding 2 tablespoon of water and set aside.
In a medium skillet, heat oil and add bay leaf, curry leaves and black stone flower/kalpasi. When it starts leaving aroma, add mushroom, green chili and bell pepper and fry for 3 minutes. Then add ground masala tomato, salt and rest of water and let fry the masala for another 3 minutes and cover it and cook for another 5minutes or until mushroom are cooked well and gravy got thickened.
Garnish with chopped coriander leaves and switch off the flame.
Enjoy with hot rice or chapathi.