Wash and clean the mushrooms. Chop them into pieces and keep them aside.

Finely chop the 2 onions separately and keep aside.

Heat a kadai. Add 2 tablespoon oil. Add one finely chopped onion and fry till it turns pinkish. Then add the spices like coriander seeds, crushed dry red chilies, cloves and peppercorns and roast them for 5 Minutes.

Then add grated coconut and roast on low flame till grated coconut turns brownish. Take care not to burn the grated coconut. Switch off the gas. Add tamarind ball and turmeric powder to the roasted grated coconut mixture, stir and let this cool down.

After cooling down, grind the grated coconut mixture by adding 1 cup water to make a thin gravy. Keep it aside.

Now in the same kadai which will be empty or in another empty kadai, heat 1 tablespoon oil and fry the other finely chopped onion. Once it turns pinkish, add chopped tomatoes and cook till tomatoes turn mushy. Add the chopped mushrooms and cook till mushrooms soften and release water. This should take another 15-20 Minutes.

Pour the ground gravy in this onion and mushroom mixture, stir and simmer.

Add salt to taste and garnish with chopped coriander leaves.