Mushroom and peas dry gravy

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4

sliced mushrooms 2 cups
green peas 1 cup
diced tomatoes 1 cup
shredded ginger 1 tsp (opt)
fenugreek leaves(fresh or frozen) 3 tbsps (also known as kastoori mathi)
oil 2 tbsp
cumin seeds 1 tsp
turmeric 1 tsp
coriander powder 1 tsp
red chilli pwdr 1 tsp
salt (adjust to taste) 3/4 tsp
lemon juice 1/2 tsp
green chili 1 chopped

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil.

Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduced to half.

Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
Cook until mushrooms and peas are tender.
Add lemon juice and green chili if you like. Serve hot.

Notes:

Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro.

Veal and pork bolognaise

Veal and pork mince, 500 grams
Ripe tomatoes 3,chopped
Carrots,2 chopped small
Onion,1 chopped small
Olives, 1/4 cup,chopped and drained
Garlic 2-3 cloves minced
White wine,1/2 cup
Tomato ketchup 2 tbsp
Red chilli flakes 2 tsps
Bacon, cooked and chopped,1/2 cup
Salt,pepper
Olive oil
Parmesan cheese


Take a wok, add oil.add garlic,onion,sauté well. Add tomatoes and carrots. Cook till carrots are soft.
Add mince,olives,red chilli flakes and 1/2 cup water. Close pan and let simmer for 15 mins till meat is cooked.
Add the white wine and cover and cook for about 30 mins on low flame.Add chopped bacon. Season with salt and
pepper.
Serve hot on pasta of your choice.
Grate Parmesan cheese on top before serving.