Spicy Mushrooms With Ginger And Chilies

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Spicy Mushrooms With Ginger And Chilies

 

3 tablespoons peanut oil

1 cup chopped onion

1 tablespoon chopped fresh ginger

2 teaspoons finely choppped garlic

2 hot green chilies, minced

1/4 teaspoon tumeric

1 1/2 pounds mushrooms, cleaned, cut into 1 " pieces

1/2 teaspoon coarse salt or to taste

1 teaspoon roasted cumin seeds, crushed

2 tablespoons 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

heat, 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.

 

 

 

 

The fish are biting.

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