Name: My Dad's 'Not-Mutton' Mushroom Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 tbsp vegetable oil; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1-2 dry red chili peppers; 1 inch cinnamon stick; 5 cloves; 5 pods green cardamom; 1 tbsp poppy seeds; 6 tsp black peppercorns ((use less for less heat)); 2 large onions ((one sliced, the other chopped)); 2-4 tbsp cilantro ((chopped)); 6 large garlic cloves (, sliced); 1-inch piece ginger (, thinly sliced); 1/2 tsp turmeric; 1/2 cup shredded coconut; 14 oz diced tomatoes ((or 2 medium tomatoes, diced)); 2 medium potatoes ((cubed and microwaved with some water for about 5 minutes until they are barely tender)); 3 cups mushrooms ((assorted. Clean and slice into chunky strips. I use a mix of crimini, shiitake, portobello or button mushrooms, or just one kind.)); 2 medium Japanese eggplants ((or 4 of the small globe-like eggplants used in Indian cooking)); Lemons for serving