1 lb Button or Oyster Mushroom ( use any mushroom ) wash and keep aside.
1 teaspoon cumin seed and mustard seeds
2 whole dry chili.
3 cloves of sliced or mashed garlic
2 teaspoon fresh ginger paste
3 cherry tomato
½ finely chopped onion
1 teaspoon Garam masala
1 teaspoon turmeric powder
4 teaspoon rice flour mixed in a cup of water
Salt to taste
4 teaspoon Cooking oil
Few bay leaves
Heat 3 teaspoons cooking oil in a saucepan or Kadai, add mustard seeds and dry chili now immediately add garlic and stir till garlic turns brown add chopped onion and cook for 3 minutes, when it turns golden brown add mushroom and all the spices with ginger paste, tomato, mix well and cook in a low medium heat without adding water. Sautéed the mushroom till it becomes soften and release moistures from it. Now add slurry of rice flour and simmer in low to medium heat for 15 minutes . When it is well-cooked garnish with chopped cilantro, tomato and serve with your meal.
Note: Add more 2 cups of water and boil for 10 more minutes to make soupy mushroom curry.