Dry roast red chilli, black peppercorn, poppy seeds, and chana dal until they are golden brown in colour. Allow to cool.
Blend them together in a mixer till smooth.
Heat oil in a deep pan, and add asafoetida, turmeric, curry leaves, mushrooms, and salt.
Cook the mushrooms on a medium flame till they become soft.
Add prepared powder and mix well.
Dissolve the tamarind paste into 1/2 cup of water. Add the tamarind water.
Let this cook for 10 minutes.
Serve with fried rice or dosa.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.