Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

* Exported from MasterCook II *

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

Recipe By : Pat Gold <plgold@IX.NETCOM.COM>
Serving Size : 4 Preparation Time :0:00
Categories : Indian Main Dish
Vegetables Vegetarian
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies -- minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And -- cut into 1" pieces
1/2 Teaspoon Coarse Salt -- or to taste
1 Teaspoon Roasted Cumin Seeds -- crushed
2 Tablespoons Chopped Fresh Corianer -- for garnish

1. 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 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.

2. 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 : Khombi Tarkari (Spicy Mushrooms with Ginger and Chilies)

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.