Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   oil
   2                    onions -- sliced
   1      teaspoon      fennel seeds
   4      ounces        peas
   1      teaspoon      garlic pulp
     1/4  teaspoon      turmeric
   2                    green chiles
   1      teaspoon      chile powder
   1      teaspoon      salt
   2      tablespoons   cilantro -- chopped
   1      pound         mushrooms -- thickly sliced

Preparation:

Heat oil in a deep frying pan and sauté the onions and fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chile powder and salt. Stir-fry for 3 minutes over a medium heat. Add cilantro and mushrooms and sauté for a further 5 minutes, stirring gently, until the onions are cooked through. Transfer to a serving dish and serve with hot puri or babay papadums. VARIATION: Substitute 1 lb baby sweet corn and 4 oz snow peas for mushrooms and peas. Add the sweet corn with the cilantro and the snow peas about 1 minute before serving. Source: Shehzad Husain, "Vegetarian Indian Cooking"