To begin making the Mushroom Shagoti Recipe, in a pan dry roast the whole spices on low-medium heat which includes cloves, peppercorns, carom seeds, fennel seeds, cumin seeds, coriander seeds, cinnamon, star anise, red chillies and poppy seeds till fragrant.
Add coconut and roast for a couple of more minutes or till the coconut is lightly browned. Allow to cool.
Grind the roasted ingredients with garlic and a little water to a fine paste in a mixer grinder jar. Keep it aside.
In another pan, heat oil, add onions and sauté for 5 minutes. When the onions are well browned, add chopped mushrooms, salt and stir.
Add the ground masala paste and mix well. Add one cup of water, tamarind pulp and simmer until the mushrooms are cooked and the Mushroom Shagoti comes to your desired gravy consistency.
Turn off the heat and your Mushroom Shagoti is ready to be served.