Mushroom bhaji
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 tbs. oil | |
| 1 | medium | Onion, chopped fine |
| 3 | Cloves garlic, crushed | |
| ½ | teaspoon | Ground turmeric |
| ½ | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ¾ | teaspoon | Salt or to taste |
| 1 | tablespoon | Tomato paste |
| 8 | ounces | Small mushrooms |
Directions
Heat the oil over medium heat and fry the onion until they are lightly browned. Lower heat and add the garlic, turmeric, chili powder, coria and cumin. Stir and fry the spices and add about 1 tbs. water to prev the spices from sticking to the bottom of the pan. As soon as this wa dries up, add a little more. Continue until you have fried the spices about 5 minutes. Add the salt and tomato paste, mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle about 2 tbs. water and cover the pan. Simmer for 10 minutes. The finished dish should have a little amount of sauce, but it should not runny. If necessary take the lid off and cook quickly until the sacue reasonably thick.
Recipe from the complete Indian cookbook.
Submitted By TANANA REYNOLDS On 05-23-95