Chilli Powder: 1 ½ tbsp
Turmeric Powder: ¼ tsp
Coconut Oil: 3tbsp
Curry leaves: needed
Coriander Leaves: garnish
Method of Preparation
Split each mushroom into 4 pieces. Split the sausage into 4 pieces and cut into small pieces. Coarsely grind the shallots.
In a kadai, take mushroom, sausage, crushed shallots, chilli powder, turmeric powder, few curry leaves and 1tbsp coconut oil and salt.
Mix this well with hand. Sprinkle some water. (Do not add more water, as water will be produced from mushroom)
Keep this on stove and close with a lid. Low the flame when it is heated.
Stir occasionally, when the water is well absorbed and gravy becomes dry, add 1tbsp oil and open and stir frequently in low flame till it becomes dry. Switch off the flame.
Add coconut oil, curry leavers and coriander leaves and close with the lid for 5 minutes. (This step is important; the fresh taste of coconut oil, curry leaves and coriander leaves gives the actual taste for the dish)