Heat the coconut oil in a pan at medium flame and add the spices (cinnamon, cloves, cardamom)

Once they begin to sizzle, add the onions and ginger garlic.

When the onions are shiny and translucent, add the chopped mushrooms and tomatoes together.

Add salt and allow them to cook till the mushrooms reduce in size and the tomatoes are mushy.

Switch off the flame and transfer to a grinder. Allow this mixture to cool down a little and then grind it into a smooth paste. Use a little water if necessary to make it smooth.

Transfer it back to the pan. Now add the thick coconut milk and cook for another 2 minutes.

Garnish with pepper powder and toasted bread bits.