| • | Saute together all the ingredients for spice mixture.
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| • | Cool and make fine powder by grinding in a coffee grinder.
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| • | Heat oil in a pan and fry mustard seeds and curry leaves for few seconds.
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| • | Add the mushrooms and saute. Add salt to taste.
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| • | Add the spice mixture when mushrooms start releasing water.
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| • | Saute them for a few minutes on medium heat.
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| • | Now add tamarind paste and stir the mixture for a minute.
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| • | Garnish with coriander leaves.
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| • | Serve with rice. |
