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

How to Make Mushroom in Garlic Tamarind Gravy

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