Ingredients:

• Oyster mushrooms (Dhingri) – 200g, sliced

• Onion (Pyaaz) – 2 medium, chopped

• Tomato (Tamatar) – 2 medium, chopped

• Curry leaves (Kadi patta) – 10 leaves

• Ginger-garlic paste (Adrak-lehsun paste) – 1 tbsp

• Oil – 3 tbsp (preferably sesame oil / gingelly oil)

• Turmeric (Haldi) – ½ tsp

• Red chili powder (Lal mirch) – 1 tsp

• Coriander powder (Dhaniya powder) – 1 tsp

• Black pepper (Kali mirch) – 1 tsp, freshly ground

• Garam masala – ½ tsp

• Salt – to taste

• Coconut milk – ½ cup (use light coconut milk for vegan)

• Protein option – Paneer / Chicken / Tofu – 200g

Method:

1. Make Chettinad base masala

   • Heat oil in a heavy pan, add curry leaves, let them crackle.

   • Add onions, sauté till golden brown.

   • Add ginger-garlic paste, cook 1–2 min.

   • Add tomatoes, cook till soft.

2. Spice it up

   • Add turmeric, chili, coriander, black pepper, and salt.

   • Cook until masala turns thick and oil separates.

3. Cook mushrooms & protein

   • Add mushrooms, stir-fry on high for 2–3 mins.

   • Add paneer/chicken/tofu cubes. Mix well.

4. Finish with coconut milk

   • Pour in coconut milk, simmer gently 5–6 mins (don’t boil hard or it may split).

   • Adjust consistency with little water.

   • Sprinkle garam masala before serving.

Serve hot with appam, dosa, or steamed rice.

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