Mushroom Peas Masala

Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside.

Heat 1 tbsp. oil and saute the mushrooms for 2 minutes. Drain and keep aside.

Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown.

Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates.

Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens.

Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with either rice or chapati.