Mushrooms and peas were the order of the night, and it turned out to be perfect for the kind of battering we are getting from the snow. I wanted something spicy to at least make me forget the cold for a while. I ended up making this quickly, and it knocked quite a punch with the spiciness from the chilis, and the pesto and other spices blending beautifully.
20 regular white mushrooms cut into small pieces
1 cup cooked green peas
2 large tomatoes cut into small pieces
1 3/4 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp olive oil (or according to taste)
10 small green chilis cut long
1 tbsp pesto paste or 2 tbsp pesto sauce
salt to taste
small bunch fresh coriander leaves chopped fine
Once all the ingredients are ready as stated above, take a deep skillet or a wok, and on medium heat add the oil. When the oil is hot add the chilis (be careful as it will splatter a lot), turmeric powder and coriander powder and saute for a few seconds.
Add the peas, mushrooms, salt to taste and saute until the mushrooms are nicely roasted, with all their moisture evaporated. Add the tomatoes and continue to cook on medium heat until everything is well cooked.
Mix the pesto paste (2 tbsp if you have pesto sauce) with the cooked vegetables and saute for a few minutes more before turning the fire off. Garnish with fresh chopped coriander leaves and serve hot.
This can be had with rice, chapati or tortillas. This would also be great in a wrap with some grated cheese added to it.
Health Rating: High