Mushroom pepper fry

A South Indian style "pepper fry" (commonly used with chicken and mutton) that is full of flavour and delicious with rice or paratha bread. 

Ingredients

2 packs oyster mushrooms
1 red onion - sliced thinly
4 cloves garlic - choped finely
1 tsp grated ginger
1 sprig curry leaves
2 dried chillies - snapped into half
1 teaspoon mustard seeds
3/4 teaspoon ground roasted cumin
1 teaspoon ground roasted coriander
1 teaspoon chilli powder
3/4 teaspoon ground black pepper
1/2 teaspoon kitchen king or garam masala powder
1 heaped tablespoon dessicated coconut or roasted grated coconut
Juice from half lime
Salt to taste
2 tablespoon oil
1 tablespoon ghee

Method:

1. Cut the mushrooms into half or large pieces. 
2. Add oil and temper mustard seeds, curry leaves, dried chillies, cumin, coriander, garlic, ginger.
3. Add onions and saute till translucent and soft. Add in chilli powder, black pepper, garam masala, coconut. Cook till fragrant. 
4. Add in mushrooms and stir well. Salt to taste. Cover and cook. Usually the mushrooms will quickly release enough water for a thick gravy, but if its too dry, add a wee bit of water. 
5. Once it forms a dry thick gravy that coats the mushroom, add in a spoon of ghee and keep stirring so it "fries". 
6. Take off heat and spritz in juice of lime. Stir and serve.