* Exported from MasterCook II *
Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)
Recipe By : Pat Gold <
[email protected]>
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Amount Measure Ingredient -- Preparation Method
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3 tb Peanut oil
1 c Onion -- chopped
1 tb Fresh ginger -- chopped
2 ts Fresh garlic -- finely choppped
2 Hot green chilies -- minced
1/4 ts Tumeric
1 1/2 lb Mushrooms -- Cleaned & cut into 1" pieces
1/2 ts Coarse salt -- or to taste
1 ts Cumin seeds -- toasted & crushed
2 tb Fresh Coriander -- for garnish
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. Add the onion and cook, stirring, for
3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more
minutes.
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
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Notes:
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 sauteeed in a spicy onion-garlic-ginger paste. Roasted
cumin and fresh coriander are added to impart a refreshing flavor. I
love this dish cold as an appetizer with drinks, or wrapped in a
bread as a snack, or folded into a simple ricelike Tomato Pilaf for a
light supper. Of course, the mushrooms are also good by themselves as
a side dish.
Fresh morels or chanterelles can be cooked the same way.
My Note: I used a combination of portobello, shitake and white
mushrooms.
