Mushroom Matar in Coconut Masala

Ingredients l

• 1 1/2 cups quartered button mushrooms 
• 1 1/2 cups frozen green peas
• 3 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 10-15 curry leaves
• 2 medium onions, finely chopped
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 teaspoons tamarind pulp

For paste

• 1 tablespoon coriander seeds
• 1 cup scraped fresh coconut 
• 4 dried red chillies

Method

1. Dry roast coriander seeds in a non-stick pan.
2. Heat coconut oil in a deep non-stick pan, add mustard seeds, curry leaves and onions and sauté till onions turn a light brown.
3. When the coriander seeds begin to change colour add coconut and roast for 2 minutes.
4. Put dried red chillies in a grinder jar. Add the roasted coconut-coriander seed mixture and let it cool. Add a little water and grind to a smooth paste.
5. Add ginger-garlic paste to the onion mixture and sauté for a minute.
6. Add mushrooms and turmeric powder and mix well. Add 1 cup water and mix well. Add salt and cook for 5-7 minutes.
7. Add ground paste and mix well. Add green peas and tamarind pulp and mix well. Continue to cook for 10-12 minutes or till the gravy thickens.
8. Transfer into a serving bowl and serve hot with steamed rice.