India....Khombi Tarkari (Spicy Mushrooms with Ginger and Chilies)

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India....Khombi Tarkari (Spicy Mushrooms with Ginger and Chilies)

 

3 tbsps. peanut oil

1 cup chopped onion

1 tbsp. chopped fresh ginger

2 tsps. finely chopped garlic

2 hot green chilies, minced

1/4 tsp. tumeric

1 1/2 lbs. mushrooms, cleaned, cut into 1 " pieces

1/2 tsp. coarse salt or to taste

1 tsp. roasted cumin seeds, crushed

2 tbsps. chopped fresh corianer for garnish

 

Measure the spices and place them right next to the stove in separate piles.

Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3

mintes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic,

and chilies, and cook for 2 more minutes.

Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture

evaporates and the mushrooms begin to fry (about 15 minutes). Lower the h eat,

sprinkle on the cumin seeds and the lemon juice, mix well, and contuinue cooking

until the mushrooms absorb the lemon juice and look fried (about 5 minutes).

Turn off the heat and serve warm, at room temperature, or cold, sprinkled with

chopped fresh coriander.

Serves 4.

 

 

 

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