Add oil and once hot add dry red chillies, fennel and cumin seeds, kalpasi, cinnamon stick and fry for a few seconds until the spices slightly change colour.
Add finely chopped onions... add some salt to cook the onions.. cook until the onions go brown and reduce in quantity.
Add mushrooms, salt for mushrooms and ginger garlic paste, curry leaves cover and cook until the mushrooms have reduced in size and moisture is released.
Add the spice powders (red chilli powder, Corriander powder, turmeric) mix it well and again cover and cook it.
Add the yoghurt and quickly mix it in. Cover and cook until the gravy thickens a bit.
Add in the fresh black pepper powder, ghee and mix it in. Cover and cook in low flame until you see oil separating from the gravy.
Turn off the flame garnish with fresh corriander leaves eat it hot !
