Wash the Mushrooms in running tap water, wipe them immediately to dry. Remove the stem and cut in to pieces. Chop capsicum and onions to thin lengthy pieces and keep aside.
Heat a wok with oil and ghee. Put in the fennel seeds and wait till they splutter. Then fry the onions and green chillies adding salt till become transparent.
Now fry the pounded ginger and garlic pieces for a minute. Then add the capsicum and fry. Let them stay crunchy. Don’t over cook.
Now add the cleaned mushrooms, all powders, salt and mix well. When the stuff gets dry finally sprinkle the fresh pepper powder and toss well. Garnish with curry leaves.
By Ria Samuel