Ingredients:

• Button Mushroom – 500 g
• Tamarind – size of a big Lime
• Oil – 4 tbsp
• Mustard Seed – 1 tsp
• Cumin seed – 1 tsp
• Fenugreek seed – 1/4 tsp
• Red Chilli – 1, broken into pieces
• A few Curry leaves
• Garlic – 1 big pod, peeled
• Shallot (small onion) – 1 cup, peeled
• Onion – 1/2 cup, sliced
• Tomato paste – 2 tbsp
• Kashmiri chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1/2 tsp
• Salt to taste

Method:

1. If the mushrooms are small, keep them whole. If medium-sized, cut into halves, and if large, cut into quarters.
2. Soak tamarind in 2 cups of water and extract the juice.
3. Heat oil in a fry pan.
4. Add the mustard, cumin and fenugreek seeds.
5. When the seeds begin to pop, add red chilli and curry leaves.
6. After a few seconds, add the small onions and garlic.
7. Fry until the small onions and garlic turn brown.
8. Add the sliced onions and fry until golden brown.
9. Mix tomato paste with all the powders and add.
10. Fry for 2 minutes.
11. Add the tamarind water and salt.
12. When it begins to boil, add the mushrooms and simmer for 15-20 minutes.
13. Serve hot with steamed rice.