Cookdtv

1: In a pan dry roast Kashmiri red chilli, red chilli, coriander, cumin, fennel, and pepper.

2: Grind the dry roasted ingredients with ginger, garlic cloves, lemon juice, curd, and tamarind juice to a smooth paste.

3: Heat ghee in a pan and sauté the onion until it turns golden brown.

4: Add the masala paste and cook until the ghee separates from the sides and the raw taste disappears, around 8-10 minutes. Add a splash of water if it gets too dry.

5: Add the mushroom and season with salt. Cook for 2-4 minutes.

6: Add jaggery and curry leaves and sauté for 1 minute. Remove from the heat and serve!