First clean the mushrooms & cut them into pieces. Now heat a pan; add 2 tsp of oil, when the oil becomes hot, add the mushrooms in it. Add little salt and fry them for about 5 minutes on medium flame. You can add little turmeric too along with the salt. Now keep this aside.

Now in the same pan, add little oil and fry the turai pieces until it becomes little mushy. Now keep them aside too. Again add 2 tsp of oil & shallow fry the boiled arbi and potato pieces. Keep everything aside seperately as shown in the image below.

In the same pan, add 3 tbsp of mustard oil. When the oil gets hot add all the khada masalas mentioned above in the ingredients section. When they starts spluttering add chopped tomatoes in it and fry them for about 3 minutes until it becomes little mushy.

Then add grated onion to it and mix it well with the tomatoes. Then add ginger-garlic paste and combine everything well as shown below.

Now add all the dry masalas mentioned above in the ingredients section like corriender powder, cumin powder, garam masala, turmeric, kashmiri red chilli powder, salt and sugar. Mix everything well with the masala. Keep the flame low and fry the masala until oil starts releasing.

Now add the fried mushrooms in it. (mentioned in step 1) Cook for about a minute then add the fried turai into the masala. (mentioned above in step 2). Combine everything well so that the masalas gets well coated to the veggies.

Fry them for about 2 to 3 minutes on a low flame then add the lukewarm water to it. Check the salt at this stage. Now keep the flame high. Once the water starts bubbling, add the shallow fried arbi and potato pieces in it. Now lower the flame, gently mix everything well and cover the pan with a lid. Let it cook for about 7 to 10 minutes on a low flame.

Keep stirring in between. Lastly add little chopped corriender and gently give it a mix. Now switch off the flame. Turai-mushroom curry is now ready to serve. Serve it hot with some steamed rice.