Categories: Vegetables, East/orient 
      Yield: 4 servings 
  
      2 ts Oil 
      2 ts Butter or margarine 
      1 c  Minced onions 
      1    Clove garlic 
      1 sl Gingerroot, 1/2-in thick, 
           -peeled 
      1 ds Caraway seeds 
    1/2 ts Salt 
      1 ds Black pepper 
      1 ds Ground turmeric 
    1/4 c  Tomato puree 
     10 oz Pkg frozen peas or 
      1 lb Fresh peas 
      1 ds Ground coriander 
    1/8 ts Ground cumin 
    1/8 ts Red pepper 
  1 1/4 c  Sliced mushrooms 
           Plain yogurt (optional) 
           Sweet chutney (optional) 
  
  These peas, with curry spices and mushrooms, offer a 
  fragrant and fiery side dish. 
   
  Created by: The Golden Temple Conscious Cookery, Los 
  Angeles 
   
  Heat oil and butter in large heavy skillet. Add onions 
  and saute until tender. Puree garlic and ginger in 
  blender with small amount of water and add to onions. 
  Add caraway seeds, salt, pepper and turmeric. Cook 8 
  minutes, stirring often to prevent sticking and 
  scorching. Add tomato puree and heat through. Add peas 
  and simmer 5 minutes. Add coriander, cumin and red 
  pepper and cook 10 minutes. Add mushrooms, cover and 
  cook 10 minutes longer, or until mushrooms are tender. 
  Serve with yogurt and sweet chutney, if desired.