By Dr. Sirisha Potluri;
Mushroom and peas masala curry.
Ingredients
Organic Mushrooms- 700 grams ( Costco I packet)
Tomatoes 5-6
1 big onion
1 big cilantro bunch
Ginger
Garlic cloves
Lemon 1-2
Cashews 1/4thcup ( soaked overnight or at least an hour )
4-5 green chili’s
2-4 dry red chili’s
4-5 cardomom pods
4-5 cloves
Black pepper corns
Spices ( 1 teaspoon turmeric, 1 table spoon red chili powder, 1 teaspoon coriander seed powder, cumin seeds , 1 teaspoon garam masala )
Salt to taste.
Procedure:
First wash the mushrooms and keep them in sun or window for 15-20 minutes to absorb vitamin D .
Gravy
For preparing the gravy , in a blender add thinly chopped tomatoes, green chili, red chill , ginger , garlic , cardamom , cashews , cloves and pepper corns . Make a fine paste of all the above ingredients.
Preparing mushrooms.
Once mushrooms absorb vitamin D , slice them into thick pieces and dry roasted them on a pan for 5 minutes and keep them aside ( this will remove the excess water in them)
Now in a thick bottom pan , add 1 teaspoon of cumin seeds and thinly chopped onion and sauté them on medium flame for 5 minutes, once onions become translucent and golden add turmeric, red chili powder, coriander seed powder and garam masala. Sauté all these for 1-2 minutes and now add the gravy and let everything cook together in medium flame mixing in between. Let this gravy cook for at least 10-15 minutes, now add green peas and mushrooms and cook for 5 more minutes. Add big bunch of thinly diced cilantro and 1 teaspoon of date sugar or coconut sugar to bring all the flavors together. Sprinkle some lemon juice on the top and enjoy with rice , quinoa, millets , chapathi, bread etc .