Mushrooms With Ginger and Green Chilli (Khombi Tarkari) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This lovely Indian dish can be eaten warm or cold. Apart from serving it as a side dish to an Indian meal, I think it would also be nice as a warm topping over lettuce (such as lamb's lettuce). When I made this as part of a vegetarian Indian meal, the mushrooms were a big hit with my vegetarian friend Linda. The recipe is adapted from Julie Sahnie's Indian cookbook. Ingredients:
3 tablespoons peanut oil or 3 tablespoons sunflower oil |
1 cup chopped onion |
1 tablespoon finely chopped gingerroot |
2 teaspoons finely chopped garlic |
2 green chilies, finely chopped |
1/4 teaspoon turmeric |
1 1/2 lbs mushrooms |
salt |
1 teaspoon cumin seed, roasted and crushed |
1 teaspoon lemon juice |
4 -5 tablespoons chopped fresh coriander leaves (cilantro) |
Directions:
1. Heat oil in a wok or a large skillet. Add onions and fry them on medium heat for 3 minutes. Add ginger, garlic and chilli and fry for another 2 minutes.
2. Add turmeric, mushrooms and some salt. Fry (stir from time to time) until all the liquid from the mushroom has vanished and the mushrooms have browned (ca 15 minutes).
3. Reduce the heat, add the cumin seeds and the lemon juice and fry until the mushrooms have absorbed the lemon juice.
4. Check the seasoning and serve hot or cold.
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