Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         mushrooms
   2      tablespoons   poppy seeds -- (gasgasalu)
   1      tablespoon    coriander seeds
     1/2  teaspoon      cumin
   1      teaspoon      ginger paste
   4                    cloves
                        cinnamon stick -- (1 inch)
     1/2  teaspoon      aniseed -- (saunf)
   2                    cardamom
     1/4  teaspoon      turmeric
   1      teaspoon      red chile powder
   1      large         onion
   2      medium        tomatoes
     3/4  cup           oil
                        salt -- to taste

Preparation:

Wash mushrooms thoroughly. Slice into halves and keep aside. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside. Make into a paste ginger, garlic, onion and tomato. Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes. Goes well with plain white rice and/or parathas.