Mushrooms and green peas cooked in a south Indian coconut masalaMUSHROOM MATAR IN COCONUT MASALAIngredients1 cup quartered mushrooms1 cup frozen green peas (matar) 3 tbsps coconut oil 1 tsp mustard seeds6-7 curry leaves2 medium onions, finely chopped 2 tsps ginger-garlic paste ½ tsp turmeric powder Salt to taste2 tsps tamarind pulp For paste 1 tbsp coriander seeds1 cup scraped fresh coconut 4 dried red chilliesMethod1. Dry roast coriander seeds in a non-stick pan. Add coconut and continue to roast till fragrant. Switch off the heat, cool and grind with dried red chilli and 2 tbsps water to a smooth paste. 2. Heat coconut oil in a deep non-stick pan, add mustard seeds, curry leaves and onions and sauté till onions become translucent. Add ginger-garlic paste and sauté for a minute. 3. Add mushrooms and turmeric powder and mix well. Add ½ cup water and mix well. Add salt and cook for 5-7 minutes. 4. Add ground paste and mix well. Add green peas and tamarind pulp and mix well. Continue to cook till the gravy thickens. 5. Transfer into a serving bowl and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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