Ingredients:

• 1/2 kg – Mushrooms, cut into pieces.
• 1 cup – Shelled peas.
• 2 – Big tomatoes, chopped.
• 1 tsp – Spice powder (garam masala).
• 1/2 cup – Coconut paste.
• 1 tbsp – Ginger and Garlic paste.
• 2 tbsp – Chopped Mint leaves.
• 2 tsp – Chilli powder.
• Salt to taste.
• 3 tbsp – oil.

Method:

1. Heat oil in a pan and saute the ginger garlic paste for 3-4 mins.
2. Then add the tomatoes, mushrooms, peas and chilli powder and mix well.
3. Fry on low heat for 4-5 mins.
4. Now add the salt, mint leaves, spice powder and coconut and mix well.
5. Add some water, cook until the mushrooms and peas soften, and the gravy thickens.
6. Serve hot with rice.

Recipe courtesy of Bridget White