Chop onions, slit green chilies. Soak cashews for 15 minutes in water or rinse green peas, drain them and set aside.

Heat oil in a pan. Add cumin seeds. When they begin to splutter add the ginger garlic paste and saute on a medium heat until aromatic. Do not burn.

Add onions and green chili (option). Stir fry them evenly till they turn brown, not burnt. While the onions fry, rinse and chop the mushrooms.

Next add tomato and stir fry until the moisture dries up and the raw smell goes away.

Add chili powder, garam masala, curry leaves and turmeric. Saute until the onion tomato mixture turns aromatic and comes together.

Add chopped mushrooms, drained cashews and salt. Stir fry on a high flame till you begin to get an aroma of roasted masala and mushrooms.

If the masala begins to stick to the pan, reduce the heat and constantly stir fry until the mushrooms are tender, cooked and not soggy. If the mushrooms let out moisture, immediately increase the flame to highest and stir fry.

Do not overcook as mushrooms tend to become soggy very fast. Turn off the heat. Taste test and add more salt if required.

Sprinkle some lemon juice and give a good mix while serving. Serve mushroom fry with rice and ghee, roti, chapathi or bread.