Veg dildar

Preparation time:25 minutes
Cooking time:25 minutes
Serve:4 to 6

Ingredients:

• mushroom 1 packet
• 4 onions
• 2 tomatoes chopped
• 1 capsicum chopped
• 4 tablespoons grated dry coconut
• Coriander seeds 2 teaspoon
• 2 teaspoon cumin seeds
• 2 cinnamon sticks
• 5 star anise
• 3 bay leaves
• 1 mace
• 1 teaspoon all spice powder
• 4 teaspoon kashmiri red chilli powder
• 2 teaspoon fenugreek seeds
• 6 cloves of garlic chopped
• Small piece of ginger chopped
• Oil
• Salt
• Cheese
• Asafoetida

Procedure:

• Cut mushrooms into small pieces and separate it's stems.  Roast the mushroom stems with some oil and black pepper powder.
• Heat pan on the gas and roast coconut, coriander seeds, cumin seeds, bay leaves, fenugreek seeds, star anise, cinnamon stick, mace separately.
• Now roast onions until brown.
• Grind roasted spices with kashmiri chili powder and keep aside.  Now grind roasted coconut, mushroom stems and onions.
• Now heat 4 teaspoon of oil and fry capsicum and keep aside.  Add tomatoes and fry very well.  Now add roasted spice powder, all spice powder.
• Once oil comes on surface add capsicum.
•  Mix well and cook for 5 minutes add some water.  Now add onion, coconut pest.  Cook for 2 minutes, add mushrooms.  
• Cover the kadai and cook until water reduces and oil comes on surface.  Add asafoetida.   Cook for another 5 to 10 minutes.  Garnish with coriander leaves