### TranslatedIngredients: 1 cup Button mushrooms - cleaned and sliced,1 Tomato - finely chopped,1 Green Chilli - slit,1 Bay leaf (tej patta),1/2 teaspoon Fennel seeds (Saunf),1 sprig Curry leaves,Coriander (Dhania) Leaves - small bunch,2 tablespoons Sunflower Oil,Salt - to taste,4 teaspoons Fresh coconut - grated,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),1 teaspoon Poppy seeds,1 teaspoon Fennel seeds (Saunf),1 Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,4 Cloves (Laung),1 Star anise,1 Mace (Javitri) - small flower,1/4 teaspoon Nutmeg powder,3 Dry Red Chilli,2 teaspoons White Urad Dal (Split),10 Shallots,5 cloves Garlic - peeled,2 inch Ginger,1 sprig Curry leaves,1/2 teaspoon Turmeric powder (Haldi) ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Chettinad Style Pepper Mushroom Recipe, start with making the aromatic spice mix. Take a pan and dry roast the ingredients listed in the spice mix till aromatic, grind it to a fine paste using a mixer and keep it aside.Now, make a paste of shallots, ginger, garlic, curry leaves and turmeric powder to fine paste and keep it aside.Heat a wide pan in low flame, pour oil, put the bay leaf, fennel seeds, and curry leaves and let it splutter.Now add the chopped tomato and the slit green chili and sauté for five minutes.Add the onion, ginger garlic paste that was made earlier and cook till the raw smell of the ginger garlic goes away.Add the aromatic spice mixture, season with salt and add a little water and let it cook for ten minutes, keep stirring the gravy in between.Now add the cleaned, sliced mushrooms and cook it with the lid on for few more minutes.Once the mushrooms are cooked, switch off the flame and garnish with the finely chopped coriander leaves.Serve Chettinad Style Pepper Mushroom Recipe with rotis or steamed rice for lunch or dinner.