Locally grown mushrooms are in season during the monsoons and are cooked in every Goan kitchen during this time.
1. Heat 3 tablespoons of coconut oil in a pan over medium heat. Once the pan is hot add 5 whole cloves of garlic and 5 whole red chilies. Sauté till garlic turns brown and then add 1.5 cups of the sliced onion.
2. Sauté onions till they turn translucent. Add 1 teaspoon each of turmeric powder, red chili powder, coriander powder, 1/2 teaspoon of cumin powder and 2 tablespoons of garam masala powder and sauté for 5 minutes.
3. Add in 2 cups of desiccated coconut and sauté for 5-8 minutes.
4. Cool the mixture down and then put it in a mixer with 1 cup of water and 1/2 cup of coconut milk. Blend to a grainy consistency and set aside.
5. In a pan heat 1 tablespoon of coconut oil on medium heat. Add the mushrooms and salt to taste and cook till mushrooms are soft.
6. Add the blended mixture to the mushrooms and cook till it comes to a boil. Finish with finely chopped fresh cilantro/ corriader leaves.
7. Serve hot with rice, chapatti or poey (traditional Goan bread).