Heat oil in a pan and add in the spices, cumin seeds and fennel seeds. Add in the chopped onions. Saute onions until soft. Once the onions are soft, add in the green chillies and the curry leaves. Add in the spice powders and the salt. Saute on a low flame for a minute.

Add in the ginger garlic paste and the tomatoes. Mix well. Cover the pan with a lid and cook for five minutes. Once the tomatoes are gently cooked, mash the tomatoes slightly. Add in the mushrooms and the green peas. Add in a little sugar to balance the taste. Cover the pan with a lid and cook for five minutes.

In the meantime, grind the cashews and coconut with half a cup of water to a smooth paste. Add it to the pan. Add in a cup of water. Cover the pan with a lid and cook on a low flame for five minutes.

Finally switch off the stove and add in the lime juice and the coriander leaves. Mix well to combine.

Serve with chapati or roti.