Dry roast the sliced onions and garlic cloves on a medium-high heat until dark brown. Set aside to cool.
Now dry roast all the other ingredients from dry spices on low heat until a nice aroma is released. Set aside to cool.
Grind the ingredients in Step 1 and Step 2, with a little water until coarse.
Slice the mushrooms lengthwise. If using sliced mushrooms, clean them with a paper towel.
Heat ghee in a pan, add in the mustard seeds and curry leaves. Once spluttered, add the mushrooms and saute on medium-high flame for 4-5 minutes until mushrooms release their water. Do not burn and do not add water.
Add in tamarind juice with salt and turmeric powder and cook for another 7-8 minutes with the lid ON.
Add the ground spice mixture with a little water (1/4 cup) and mix well. Cover and cook for 3-4 minutes.
Garnish with chopped cilantro (coriander leaves)
