Mushroom curry...

INGREDIENTS;

Baby Bella or button mushroom - 8 oz, sliced.
Onion - 1, sliced.
Tomato  - 1, diced.
Fennel seeds -1/4 tsp.
Peppercorns - 1/4 tsp.
Sesame seeds  - 1/4 tsp.
Coriander seeds - 1/2 tsp.
Red chilies - 3. (more or less as needed).
Dry coconut - 1 tbsp.
Turmeric powder - 1/2 tsp.
Garlic cloves - 4.
Olive oil  - 2 tbsp.
Coriander leaves - 1/2 bunch, chopped.
Salt to taste.

PREPARATION:
Roast fennel seeds, peppercorns, sesame seeds, coriander seeds, red chilies, garlic and dry coconut.  Grind the roasted ingredients with little water, in to a fine paste. 
Heat oil, add the onion and fry.  When it turns clear add the diced tomato and saute, till its cooked.
Stir in the turmeric powder, mushroom, salt and saute.  When water comes out of the mushroom add the ground paste, little water and mix well.  Cook till the mushroom is soft and cooked, stirring occasionally. (approximate 2 minutes).  Sprinkle chopped coriander leaves, mix well and remove from fire. 

"ENJOY COOKING AND EATING"