Soak kashmiri red chillies in hot water for 20 minutes.

After that grind all spices (soaked red chillies, coriander seeds, cumin seeds, cloves, black pepper, ginger, garlic, turmeric powder and vinegar). Add little water as required for grinding.

Heat oil in a pan. Add in sliced mushrooms and shallow fry them. Once they are done remove from oil and keep on a separate plate.

Add chopped onions to the pan and saute till translucent. Add chopped green chillies and green peas. Saute for 3 - 4 minutes. Here I'm using frozen ones which will get cooked easily. If you are using seasonal peas then blanch them first to fasten the cooking.

Then add in the fine paste prepared from all spices. Mix well and cook till the spices are well cooked and leaves oil from surrounding.

Add the fried mushroom slices. Saute for another 2 minutes. Add ½ cup water and let it simmer for 3 minutes more. Add chopped coriander leaves.

Turn off heat once cooked. Serve hot with any flat bread or rice.