Somehow I seem to get tempted to try simple recipes which can be cooked on a regular basis rather than those meant for parties . "Mushroom and Pea Curry" is one such recipe from the book "Entice with Spice" by Shubra Ramineni. Although the dish didn't end up with as much sauce as I expected, it was still very tasty and extremely easy to prepare. I think it would be great with rotis or rice, but I served them with Uthapam and they were awesome.So, yet another simple recipe to my collection before I forget. With very few changes to the original, here goes...
Recipe for Mushroom and Pea Curry(Adapted from "Entice with Spice" by Shubra Ramineni)
8 oz(250 g) whole mushroom - washed and sliced lengthwise
3 tblspns cooking oil
1 medium onion- grated
1 ripe tomato, cut into 4 pieces
1/4 tspn ground turmeric
1 tspn red chili powder
1/4 tspn ground black pepper
1/2 cup frozen or fresh parboiled green peas
2 tblspns yogurt stirred well
1/2 cup water
salt to taste
1.Heat the oil in a saucepan . Add the onion and saute until golden brown.
2.Reduce the heat to medium and add the tomato.Cover the saucepan and cook until the tomato gets soft .Lightly mash the tomato.
3. Add the turmeric, red chili and black pepper powders along with the salt and mix well. Continue to cook on low heat for few minutes till you get a nice aroma (or until the little one in the living room gets curious and enters the kitchen to enquire about the dinner :) )
4. Add the mushroom and peas and stir well.Cover and cook for about 5 minutes.
5. Add the yogurt and water and bring to a boil over high heat.
6. Reduce the heat to low and simmer uncovered for a few minutes. Serve with rice or rotis or like me with Uthapam :)