In a large skillet, heat oil on medium high. Add cumin seeds.  Give a quick stir.

Add onions, green chilies, and curry leaves. Stir. Cook for a minute with lid on.

Add ginger and garlic. Sauté until the ginger and garlic become fragrant (less than a minute).

Add turmeric, Madras curry powder, and tomato puree. Put 1-2 tablespoons of water into the container that had the puree, swirl the water around to mix with the puree, then pour into the pot.  Mix well and cook for a minute or two with lid closed for 1-2 minutes.

Add black eyed peas, mushrooms, and salt to taste. Mix well and cook with the lid on.

Bring to a boil, then reduce heat to medium low. Cover and simmer for 4-5 minutes until the mixture thickens.

Add cilantro and cook for a minute. Remove from heat.  Serve with rice or roti.