Black-Eyed Peas With Mushrooms

---------- Recipe via Meal-Master (tm) v8.01

Title: Black-Eyed Peas With Mushrooms
Categories: Veg-cook, August
Yield: 1 servings

3 1/2 c Canned black-eyed peas
1/2 lb Mushrooms, cut into 1/8"
Slices
1 t Cumin seeds
1 Inch cinnamon stick
1 1/2 md Onions, chopped
4 Cloves garlic, finely
Chopped
4 md Tomatoes, peeled and
Chopped
2 t Ground coriander seeds
1 t Cumin seeds, ground
1/2 t Turmeric
1/4 t Cayenne
1 t Salt
x Black pepper
3 T Chopped green coriander or
Parsley

Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6
seconds, and then brown the onions and garlic. Throw in the mushrooms and
fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric,
and cayenne for a minute. Cover and simmer for 10 minutes. Add all
ingredients except coriander, simmer uncovered for 30 minutes. Add
coriander just before serving.

From _Madhur Jaffrey's Indian Cooking_ (not a vegetarian book.)

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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