Stir-fried mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | eaches | Onions, sliced |
| 1 | teaspoon | Fennel seeds |
| 4 | ounces | Peas |
| 1 | teaspoon | Garlic pulp |
| ¼ | teaspoon | Turmeric |
| 2 | eaches | Green chiles |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Cilantro, chopped |
| 1 | pounds | Mushrooms, thickly sliced |
Directions
Heat oil in a deep frying pan & saute the onions & fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chili powder & salt.
Stir-fry for 3 minutes over a medium heat.
Add cilantro & mushrooms & saute for a further 5 minutes, stirring gently, until the onions are cooked through. Transfer to a serving dish & serve with hot puri or babay papadums.
VARIATION: Substitute 1lb baby sweetcorn & 4 oz snow peas for mushrooms & peas. Add the sweetcorn with the cilantro & ther snow peas about 1 minute before serving.
Shehzad Husain, "Vegetarian Indian Cooking"