Heat oil in a pan. Splutter fennel seeds and hing/ asafoetida.

Add garlic and ginger and cook until the raw smell is gone.

Now add onion and cook further till brown.

Once the onion are cooked add mushroom and cook for 1 minute on high flame.

In a bowl mix curd, salt and dry spices. Add this mixture to the mushroom and cook on low flame until the liquid is absorbed.

Finally add the chopped tomatoes and cook on medium flame until the tomatoes are soft and oil separates from the sides.

Garnish with green coriander leaf and serve hot with roti.