This recipe is little on the sweet side because of the pineapple and raisins. My younger daughter and I loved it, but my husband thought may be I could have avoided the raisins.
Mushroom - 10 , cut in half
Green peas - 1/2 cup
Onion - 1 large
Tomato -1 large
Green chilli - 1 or 2
Ginger garlic paste - 1 tsp
Pineapple fresh - 1 /2 cup
Sugar - 1 tsp
Cashew nut broken - 1 tbsp
Raisins - 1 tbsp (opt)
Ghee - 2 tbsp
Oil - 2 tbsp
Jeera - 1 tsp
Salt
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Chilli powder - 1 tsp
Milk - 1 cup
Garnish
Coriander leaf - 1 tbsp
Capsicum - 2 tbsp
Boil green peas with salt, 1 /2 tsp chilli powder and 1/2 tsp garam masala. When half cooked add the mushroom. Cook till peas are tender. Keep aside.
Heat 1 tbsp ghee in a kadai . Fry the cashew and raisins and remove using slotted spoon. Keep aside.
Boil the pineapple in water and once cooked, add the sugar. Mix well (add more water if necessary) and cook till all the water evaporates.
Into the kadai, add rest of the ghee and oil. Splutter the jeera.
Fry the onions and ginger garlic paste till onions becomes golden brown.
Add the salt, turmeric powder, rest of the chilli powder and garam masala. Fry for 1/2 a minute.
Add the tomato , green chilli and fry till they soften. Leave to cool.
Once cooled grind to a paste.
Return the paste to the kadai and add the milk.
Add the mushroom and peas. Boil for 2 minutes.
Add the cashew , raisins , pineapple , capsicum and coriander leaf.
Mix well and serve hot.
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