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Steam cook the peas in pressure pan with a pinch of salt and quarter spoon of Sugar. Cook till two whistles and immediately cool the cooker under water. The peas would be 3/4 th cooked. Keep aside.  

Wash button mushrooms thoroughly and then cut in four pieces each. Set aside.  

Prepare a paste og Ginger Garlic and set aside.  

Cut onion in very small pieces and set aside.  

Dice Tomatoes, slit Green chillies and set aside. If you are going to use lime juice or tamarind extract, prepare and keep aside the required quantity.  

Slice or grate coconut first and then using the mixi/blender, make a very fine paste of coconut.  set aside.  

Take oil in a Kadai and add Jeera first. Heat on a medium flame. When Jeera starts frying, immediately add cinnamon and cloves . When cloves puff up,add Onion and slit green chillies and salt. Fry till onion is translucent. Add Ginger Garlic paste now and fry till raw smell of Garlic is no more. Immediately add mashrooms and fry on a low flame till almost all the water is lost. Add Tomatoes and All the dry spices and turn /saute for about two minutes or till tomatoes become soft. Now add Coconut paste and 3/4 cooked Green peas. fry for two minutes. Now add water and allow it to simmer on a low flame for about four to five minutes. Taste for salt. Add lime/Tamarind at this stage and mix well.  (optional)

A fine aroma would fill up the kitchen . Check mashrooms. If done, cover the vessel and let it stand for 30 minutes.  

Serve hot. This curry need not be garnished with anything. Enjoy with rotis, parothas or rice.  


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(for a family of four , two servings)

Green Peas 1cup

Button Mushrooms 1cup

Coconut Grated 1/2 cup

Onion (pink) 1 large

Green chillies 2 to 3

Tomatoes 2 nos

Garlic 7 to 8 cloves

Ginger 1. 5" thumb thick piece

Turmeric powder 1/4 spoon

Chilli powder 1/2 spoon

Garam Masala powder 3/4 spoon

Oil for tempering 3 ladlefuls

Cinnamon sticks 1" pieces 3 nos

Cloves 4 to 5 nos

Jeera 1/2 spoon

Lime Juice/Tamarind extract 1 spoon

Salt to taste


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