PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1/2 teaspoon cumin, 2 dry red chili, 1 tablespoon garlic and stir for 1 - 2 minutes.
2. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
4. Add 100 milliliters water and mix it well.
5. Bring it to a boil.
6. Now, add 180 grams tomato, 1 teaspoon sugar and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 320 grams mushrooms, 20 grams spring onions and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1 teaspoon salt, 20 grams butter, 1 1/2 tablespoons lemon juice and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Take a bread slice and place it on a pan.
14. Cook until it turns golden brown in color from both sides.
15. Remove it from heat and place it on a board.
16. Then, add the cooked mushrooms on it and spread it evenly.
17. Add some mozzarella cheese on top of it.
18. Place it on a baking tray.
19. Preheat the oven to 350°F/180°C. Bake for 5 - 7 minutes or until the cheese is melted.
20. Remove it from oven and cut it into half.
21. Garnish with spring onions.
22. Serve hot.