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“Opposites attract they say,
Shrooms are a dull sight,
But peas are a dash of cheer
On a day not so bright.
Colors of the earth
I mix the green with brown,
This dish depicts a smile,
Tangled with a frown.”
Ingredients
1 cup diced buttons mushrooms
½ cup boiled peas
½ onion, chopped
1 teaspoon grated fresh ginger
3 tablespoons light olive oil
1 green chili, chopped
1 teaspoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon dry mango powder
Salt to taste
Heat oil in a pan. Add the ginger, chili and onions and sauté for a few minutes on high flame. Once the onions become transparent, add the peas and cook for another few minutes. Stir in the mushrooms and the remaining spices. Mix well, cover, and cook on low flame till the mushrooms become darker, tender and begin to leave water. Remove cover and cook on high flame till all the liquid is dry. Top with some freshly chopped coriander and serve hot with Indian bread (roti).