Chop the mushrooms and potatoes to even sized pieces.
Grind the masala ingredients of coconut, onions, garlic, chillies to a fine paste.
In a kadhai/wok, mix the mushroom and potatoes.
Mix in the salt.
Add the coconut milk (if using) or and more water of about 1 cup and ground masala to the kadhai/wok.
Add the kokum water and cook on low to medium heat.
In a small kadhai/wok heat the oil and splutter the mustard seeds with the curry leaves and chillies.
Once fried add the hing to the seasoning mix. Keep aside.
Meanwhile the curry will come to boil, and the mushrooms are almost cooked, add the seasoning mix to the pot.
Stir and cover the pot and switch off the heat.
Serve hot with steamed rice, pav, or chapatti.
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