200-250 gms mushrooms
1 cup shelled or frozen peas
½ inch ginger and 3 garlic – crushed or made into a paste
1 medium size onion, finely chopped
1 medium size tomato, chopped
½ cup grated coconut and 7-8 cashews ground to paste
¾ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
¾ tsp garam masala powder
¾ tsp mustard seeds
1 tsp cumin
¼ tsp fenugreek seeds
1 tsp urad dal/split & skinned black gram
1 sprig of curry leaves – about 10-12 curry leaves
2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.
2 to 2.5 cups stock or water or both
salt as required