Step 1

Boil the mushrooms in plenty of water to which juice of 1 lemon is added. Drain and set aside.

Step 2

Heat mustard oil in a non-stick pan.

Step 3

Put garlic and ginger in a mixer jar and grind coarsely.

Step 4

Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and saute till fragrant.

Step 5

Add coarsely ground garlic and ginger, mix well and saute for 2-3 minutes.

Step 6

Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix well.

Step 7

Add tamarind paste and mix well. Add salt and mix well. Add mushrooms and mix well and cook till mushrooms get heated through.

Step 8

Cool and transfer into glass jar, close with a lid and set aside for 2-3 days.

Step 9

Serve.