Roast all the ingredients under ‘spice mixture’ separately till a nice aroma is released. If you do not have time roast everything together.
Once it cools, grind it to a coarse powder and keep aside.
Clean the mushroom using a paper towel and chop it lengthwise.
Heat oil in a pan, splutter the mustard seeds and curry leaves.
Add the chopped mushrooms to this and saute for 5 minutes till the mushrooms get a nice colour. Do not add water. The water from the mushroom is sufficient.
Add the tomatoes/tamarind juice with required salt and turmeric powder.
Cover and let it cook for a few minutes.
Add the spice mixture and mix everything for a minute.