Peas and Mushrooms

A Vegetarian Dish
Indian-Hawaiian Fusion

This is really an Indian way of treating these vegetables, although it’s listed as Hawaiian, because I first encountered it in Honolulu in the home of a Kamai’ina lady of Indian origin.

This dish illustrates how Hawaiian cuisine is perhaps the ultimate Fusion ½cuisine,incorporating elements from all its varied cosmopolitan elements.

This dish also illustrates an accommodation to the Western kitchen — in its use of canned and frozen items — that is also typical of contemporary Hawaiian cuisine.

Peas and Mushrooms



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12 ounces fresh Peas,,or 1 package frozen fresh Peas
4 – 4½ ounces Mushrooms, or 1 small can sliced Mushrooms
1 medium Onion
1 Tomato
2 tablespoons Vegetable Oil
1 teaspoon Turmeric
½ teaspoon Allspice
1 teaspoon ground Coriander
1 teaspoon Paprika
1 teaspoon Salt
1 – 2 tablespoons Coriander leaves


We begin by cleaning and draining the Peas, if using fresh, or defrosting, if using frozen. Clean and slice the Mushrooms if using fresh, or open and drain if using canned.

We chop the Onion and Tomato and set aside.

Heat Vegetable Oil in saucepan, add Turmeric and Allspice.  Mix over low heat, then add the Mushrooms.  Sauté Mushrooms over medium heat for 2 minutes, then remove and set aside.


Onions, a vital ingredient

In the same pan, sauté Onions, then add defrosted Pease, which should be as dry as possible.  Mix well over medium heat and add Tomato, fresh Coriander leaves, then Paprika and Salt.

Mix well and cook over low fire for about 15 minutes or until all liquid has been absorbed and the vegetables are quite dry.  Add Mushrooms, stir well and serve hot.

This dish goes well with Rice and is usually served that way in the Islands

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