Put a wok over a high heat and add, in this order, the vegetable oil or ghee, brown mustard seeds, nigella seeds, fennel seeds, cherry tomatoes, turmeric, chilli powder, mushrooms, garlic paste, ginger paste, green chilli, tomato paste, tamarind paste and fine sea salt to taste. Stir well, reduce the heat to medium and stir-fry for 10 minutes.
Turn off the heat, add the chives and ground coriander and stir well. Allow to sit for 1 minute before serving with the rotis, if using.
Recipes and photographs taken from 15 Minute Indian by Anjula Devi, photography by Tom Regester
