Put mushrooms, salt, red chilli powder, crushed garlic, lemon juice and gram flour in a bowl and mix well.
Heat oil in a non stick grill pan, place the mushrooms in it and cook till the underside is lightly coloured. Turn over and cook till the other side is similarly cooked.
Heat the tomato basil pasta sauce in a non stick pan.Sprinkle a little water over the mushrooms and cook till the mushrooms are soft.
Put a little sauce in each of 4 Chinese soup spoons. Keep a mushroom over the sauce, garnish with curly parsley and small pieces of spring onion green and serve hot.