Mushroom Peas Masala

          Mushroom and green peas are a good combination. So made this simple homemade style mushroom curry with some green peas added to it. This recipe has a slight gravy in it, but you may make it dry too. It is a great side dish with either rice or chapati. 

          I made a separate masala for it, where you can adjust the spiciness according to individual preference. So enjoy this yummy curry with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam. 

• 250 gms. mushrooms, chopped
• 1/2 cup green peas
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

To grind - 

• 3/4 cup fresh grated coconut 
• 4-5 kashmiri red chilies, soaked for 30 minutes
• 3-4 garlic cloves
• 1" ginger
• 1-2 green chilies
• 1/4 tsp. whole peppercorns 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds

          Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside. 

          Heat 1 tbsp. oil and sauté the mushrooms for 2 minutes. Drain and keep aside.

          Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown. 

          Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates. 

          Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens. 

          Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam.