MUSHROOMS WITH GINGER AND GREEN CHILLI (KHOMBI TARKARI)
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.
Provided by tigerduck
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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).
- Reduce the heat, add the cumin seeds and the lemon juice and fry until the mushrooms have absorbed the lemon juice.
- Check the seasoning and serve hot or cold.
Nutrition Facts : Calories 159.1, Fat 10.9, SaturatedFat 1.8, Sodium 13.2, Carbohydrate 13, Fiber 2.8, Sugar 5.8, Protein 6.3
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