Wash and drain the mushrooms and cut it into bite sized pieces
Rub little salt and 1/2 tsp turmeric powder on the mushrooms and keep it aside
Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside
Meanwhile dry roast coconut, shallots, garlic and curry leaves on medium-low heat
Keep on stirring continuously until the coconut turns into a dark brown color
The coconut should be thoroughly roasted till its almost burnt
Reduce heat and add turmeric, coriander, red chilly and garam masala powders and continue roasting for 2 more minutes
Remove from heat and allow it to cool
Grind everything to a smooth paste along with 1/2 cup water
Heat 2 tbsp oil in a non stick pan and splutter mustard seeds
Saute onions, slit green chillies and curry leaves until the onions are translucent
Reduce heat and add ginger garlic paste
Saute until the raw smell disappears
Next add 1 tbsp meat masala powder and 1/2 tsp black pepper powder and stir fry for a minute
Add the marinated mushrooms and mix everything well
Cover and cook for around 5-7 minutes
The mushrooms would have let out water by now
Add the ground coconut paste to the pan along with more water and salt
Simmer on medium flame for 5 minutes
Add tamarind juice and bring everything to a slow boil
Sprinkle more garam masala if required
Reduce flame and simmer until the gravy thickens
This Mushroom Theeyal goes well with Rice
