SPICY MUSHROOMS WITH GINGER AND CHILIES
Khombi Tarkari Northern Indians, particularly those along the lower slopes of the Himalayan Mountains, adore mushrooms. They saute them with spices, stew them in tomato gravies, or add them to pilaf. In this recipe the mushrooms are sauteed in a spicy onion-garlic-ginger paste.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. 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 minutes.
- 2. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
- 3. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
- 4. Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
- 5. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
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