Spicy Pepper Mushroom Masala

You can try this recipe when a member of your family is down with cold or soar throat, when it is raining, when you want to eat something really piping hot!! I happened to cook this dish last night as i had all the above mentioned taking place at the same time. My hubby is not very fond of mushrooms, but he seemed to liked it with lots of pepper (noticed from his plate as it was wiped cleanly, hahaahhaaaa)!! I am happy he liked it and my tummy said, yum, yum, yum... It would have been great, if i was served the dish with me lazying on the couch with a cuppa of hot coffee and enjoying the weather in front of TV, but you guess not, I happened to cook the dish and my wish will always be a wish !!!!! Ok,Ok.. enough of me cribbing about my situation and let me take you to the recipe directly .......

Ingredients: (Serves 2)
Mushroom - 200 gms
Onion - 1 big - half coarsely cut, half finely chopped 
Tomato - 1 medium - finely chopped 
Peppercorns - 1 tsp
Cinnamon - 1/2 inch
Cardamom - 1
Cloves - 1
Ginger - 1/2 inch
Cumin / Jeera - 2 tsp
Saunf / Aniseed/ Sombu - 1 tsp
Chilli-corriander powder - 1/2 tsp
Pepper powder - finely grounded (homemade or Catch) - 1 tbsp
Cooking oil - 2 tbsp
Curry leaves - 1 string
Salt to taste
Corriander Leaves / cilantro

Preparation:

In a saucepan, heat 1 tbsp of cooking oil, add cumin, wait for it to splutter then add cardamom, cinnamon, clove,once they let out their aroma, add saunf, ginger, half an onion coarsely cut, fry the onion well till it turns translucent (to quicken frying of onions, add little salt) half of the finely chopped tomatoes, curry leaves. Let the tomatoes become soft and blend well. Turn off the stove and keep aside to cool. Meanwhile, wash the mushrooms well in running water and soak them in luke warm water for 5 minutes. With a clean towel wipe the mushroom dry. Trim the stem of the mushroom and cut them.