Heat olive oil in a pan. Saute ginger garlic paste and diced onions. When the onions become transparent and slightly brown, add some seeds, chopped green chillies, and diced mushrooms. Mix well. When the mushrooms become tender, add diced tomatoes and capsicums. Add masala powders: red chilli powder, turmeric powder, coriander powder, garam masala powder, and salt Mix again and add little water. Stir again. Do not overcook the vegetables. Transfer mushroom takatak to a dish and serve with roti garlic toast, or butter naan.