Yield: 4 Servings
|3 tablespoons||Peanut Oil|
|1 cup||Chopped Onion|
|1 tablespoon||Chopped Fresh Ginger|
|2 teaspoons||Finely Choppped Garlic|
|2 \N||Hot Green Chilies -- minced|
|1½ pounds||Mushrooms, Cleaned And --|
|\N \N||Cut into 1\" pieces|
|½ teaspoon||Coarse Salt -- or to taste|
|1 teaspoon||Roasted Cumin Seeds --|
|2 tablespoons||Chopped Fresh Corianer --|
|\N \N||For garnish|
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 mintes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
2. 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 Recipe By : Pat Gold <plgold@...> File