1 tbsp fennel seeds
2 tbsp cumin seeds
3 tbsp pepper
1 1/2 tbsp mustard seeds
2 tbsp ginger garlic paste
6 small onions
6 tbsp oil
3 tbsp butter
4 curry leaves
2 sliced dry red chillies
salt to taste
Roast the pepper, cumin and fennel seeds slightly on medium flame and grind it into powder
Next add 6 tbsp oil into a pan and add ginger garlic paste. Then add the diced onions and salt to taste. Then slightly roast them till they reach a golden-ish colour as shown and add in the chopped mushrooms.
Now add in the pepper mix powder and keep in medium flame till the mushrooms are cooked.
While the mushrooms cooks in another pan add in butter and when hot add in 1/2 tbsp of mustard seeds, red dried chilli cut in half and curry leaves. This will enhance the aroma of the dish.
Add this mixture to the mushroom and cook for another minute. Incase there is less water while the mushrooms are being cooked (usually enough water will come from the mushrooms while cooking) feel free to add a quarter cup of water so as to prevent the onions from caramelising.
Transfer them into a fancy bowl and serve them hot!