Batanical Curry (South-Indian Mushroom and Peas Curry)
My friend had prepared this recipe and sent it over. I just loved the way she had combined the not so Indian traditional vegetable – mushroom with the traditional South Indian spices, especially the use of coconut made it very delicious. Here is a recipe for Mushroom and Green Peas, a fresh recipe unlike the usual mushroom masala and mushroom peas curry recipes we always prepare.
200gms white button mushrooms,
1 cup shelled green peas; boiled,
2 onions; finely chopped,
1/2 cup tomato puree,
1 tsp ginger-garlic paste,
1 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
1 tsp Bengal gram (chana dal),
1 tsp black gram (dhuli urad dal),
2 tbsp freshly grated coconut,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp ground coriander,
Few curry leaves,
Salt to taste,
Freshly chopped coriander leaves to garnish,
Oil for frying,
Wash the mushrooms under running water and cut each into 2 (if smaller in size) or 4 (if larger in size). Heat some oil in a pan and saute the mushrooms until golden brown and dried. Set them aside.
In the same pan, add some more oil if required. Then add mustard seeds and let them splutter. Then add cumin seeds, both the grams and curry leaves. When they are fragrant, add ginger-garlic paste and saute for a minute. Now add onions and fry them until they turn pinkish brown. Then add tomato puree and cook until oil separates from the masala. Add coconut an stir fry for a minute. Then add fried mushrooms and boiled peas, stir well. Add 2 cups water, salt, stir, cover and cook on low-medium flame for few minutes.
Garnish with chopped coiander leaves and serve hot with parathas, puris or pulao.