1. If the mushrooms are small, keep them whole.
2. If medium size, cut into halves and if large, cut into quarters.
3. Soak tamarind in 2 cups of water and extract the juice.
4. Heat oil in a fry pan.
5. Add mustard, cumin and fenugreek seeds.
6. When they begin to pop, add chili and curry leaves.
7. After few seconds, add small onion and garlic.
8. Fry till small onion and garlic are brown.
9. Add sliced onion and fry till golden brown.
10. Mix tomato paste with all the powders and add.
11. Fry for 2 minutes.
12. Add tamarind water and salt.
13. When it begins to boil, add mushroom and simmer for 15-20 minutes.
14. Serve hot with steamed rice.

Serves: 6-8