Heat oil in pan.

Add mustard seeds and when they crackle, add curry leaves.

Add onion and saute, till it starts to change colour.

Add the chopped mushroom, garlic and green chillies along with salt.

Fry, until the mushroom is cooked and tender and all water has evaporated.

Handmix grated coconut with coriander powder, cumin powder and a little water [to soften].

Add this to the cooked mushroom.

Cover and cook for some more time.

:- Serve hot with rice.