To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready. 

In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.

Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise. 

Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.

Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.

Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.

They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.

Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.

Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.

Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.