Wednesday, February 22, 2012

Peas and Mushroom (Mutter Mushroom)

Mushrooms are (generally) great for Vitamin D boosting, while green peas are great source of Omega 3s as alpha-linolenic acid... Then we add in some tomato for lycopene, and suddenly we have a very healthy meal (or side dish)... and it is delicious!

2 cups frozen (or fresh, boiled) green peas
2 cups sliced mushrooms
2 large tomatoes, pureed or diced
1/2 onion
2 cloves garlic chopped finely, or crushed
1/2 tsp Turmericpowder
1/2 tsp Whole Cumin Seed
1/2 tsp red Chili Powder
salt
Oil of your choice (I used coconut)
10-15 Black Mustard Seed
1 tsp Hing


In a heavy bottom pan, add oil.
Add in mustard seeds. When they start to pop, add hing.
Stir and add in your cumin seeds, chili powder. Stir wel. Add in your garlic, stir and add in onion slowly.
When onion is translucent, add in your tomato.
When combined well (2-3 minutes), add in your frozen peas.
When ice is gone from the peas (indicating the peas are mostly cooked, add mushroom.
Stir and cover. Simmer  on low for 3-4 minutes. Salt to your tasting.

Serve with indian bread such as naan or rice.


(You may have a good eye and see some eggplant... I threw in some left overs! )

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