Fresh mushrooms, quartered 15-20
Soy bean wadis 1½ cups
Oil 1½ teaspoon
Bay leaf 1
Black peppercorns, crushed 7-8
Ginger, chopped 1 inch piece
Garlic, chopped 5 cloves
Onions, chopped 3 medium
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Tomatoes, finely chopped 2 medium
Salt to taste
Garam masala powder ½ teaspoon
Fresh mint leaves, chopped a few sprigs


1. Soak soy bean wadis in warm water for fifteen to twenty minutes. Squeeze to remove excess water, cut them into two and keep aside.
2. Heat oil in a non-stick pan, add bay leaf, crushed black peppercorns and stir-fry briefly.
3. Add ginger, garlic and cook on high heat for half a minute, stirring continuously.
4. Add onion and continue cooking until onion turns translucent.
5. Add red chilli powder, coriander powder and turmeric powder and stir well. Mix in the tomatoes, add salt and continue cooking over medium heat.
6. Add the mushrooms and soaked soy bean wadis. Stir well.
7. Sprinkle garam masala powder and mint leaves. Mix well. Cook over high heat for two minutes. Cover and simmer over medium heat for two to three minutes.