Ingredients:

Green Peas – 1 cup (frozen/fresh)

Mushrooms – 2-3 (sliced)

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Green Chilies – 2 (chopped)

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Curry  leaves – 1 sprig

Coriander leaves -  2 tablespoons

Whole Spices – 1 inch piece cinnamon,  3 cloves, 3 cardamom

Coriander powder – 2 teaspoons

Chili powder – 1 teaspoon

Turmeric – 1/2 teaspoon

Fennel powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Freshly ground cardamom – 1 pinch

Coconut milk – 1 cup

Oil – 2 tablespoons

Salt – to taste

How to:

Cook the green peas with 1 cup water and a little salt and keep aside. If you are using the frozen peas , you don’t have to pre cook it.

In a pan add oil , when its hot add the whole spices, after the spices crackle add the chopped onions and a pinch of salt and cook till onions are transparent. Add the chopped ginger and garlic and sauté till the raw smell goes away. Add the sliced mushrooms to the pan and sauté till the mushrooms are cooked. Next  add the masala and the chopped tomato, cover and cook for a while, till the tomatoes are soft and oil starts to separate from the masala. Add the chopped green Chilies to the pan.

Add the cooked peas. If using frozen peas, add1/4 cup water and enough salt to the pan and cook covered for about 10 minutes. Lower the flame and add the coconut milk, mix well and let it simmer for 2 minutes. Check the seasoning and add more salt if necessary. Transfer the contents to a bowl and add the freshly chopped coriander leaves. Serve with Chapatti or Appam.