1 pound mushrooms
2 tablespoons poppy seeds (gasgasalu)
1 tablespoon coriander seeds
1/2 teaspoon cumin
1 teaspoon ginger paste
4 whole clove
1 stick cinnamon stick (1 inch)
1/2 teaspoon anise seed (saunf)
1/4 teaspoon turmeric
1 teaspoon red chili powder
1 big onion
2 medium tomatoes
3/4 cup oil
Salt – to taste
Wash mushrooms thoroughly. Slice into halves and keep aside.
Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
Make into a paste ginger, garlic, onion and tomato.
Mix mushrooms with all of the above and red chili powder, turmeric and salt to taste.
In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1 1/2 cup water. Lower heat and let cook for 15-17 minutes.
Goes well with plain white rice and/or parathas.