1. Heat oil in a pan, add mustard seeds, aniseed & dry chilly.
2. Add finely minced ginger, garlic & green chilly and fry for a while.
3. Add chopped onion and curry leaves and fry till the onion turns transparent.
4. Now add the tomatoes and cook till it softens.
5. Add coriander powder, pepper powder, turmeric powder and required amount of salt and cook until the raw smell is gone.
6. Add mushroom pieces and saute until the mushroom is coated well in the masala.
7. Add some water, saute and close the vessel with a lid and allow it to cook well.
8. Keep stirring at regular intervals.
9. Cook until the mushroom turns soft and tender and the gravy is dry. (Can add required amount of coconut milk to add more taste & and required consistency. Reduce the amount of water as per use of coconut milk)
10. Remove from the stove, garnish with finely chopped coriander leaves.
11. Serve hot with rice, chapati, naan.

Image: Flickr/creativecommons erix