Ingredients
-
3
-
1
-
1
-
2
-
2
-
1/4
-
1 1/2
-
-
1
-
1
-
-
-
-
-
Directions
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.,Wow, greater than the sum of its parts! I make a lot of Indian food, and this was more impressive than a lot of the recipes I try. used a third of the oil and more lemon.,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.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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). |
|
3
Done
|
Reduce the Heat, Add the Cumin Seeds and the Lemon Juice and Fry Until the Mushrooms Have Absorbed the Lemon Juice. |
|
4
Done
|
Check the Seasoning and Serve Hot or Cold. |
