Khombi Tarkari (Spicy Mushrooms with Ginger & Chilies)
Yield
4 servingsPrep
40 minCook
30 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
peanut oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
ginger
fresh, chopped |
|
| 2 | teaspoons |
garlic
finely chopped |
|
| 2 | each |
green chili peppers
hot, minced |
*
|
| ¼ | teaspoon |
turmeric
|
|
| 1 ½ | pounds |
mushrooms
cleaned, cut into 1 inch pieces |
|
| ½ | teaspoon |
kosher salt
or to taste |
|
| 1 | teaspoon |
cumin seeds
roasted, crushed |
|
| 2 | tablespoons |
coriander
fresh, chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
peanut oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
ginger
fresh, chopped |
|
| 1E+1 | ml |
garlic
finely chopped |
|
| 2 | each |
green chili peppers
hot, minced |
*
|
| 1.3 | ml |
turmeric
|
|
| 680.4 | g |
mushrooms
cleaned, cut into 1 inch pieces |
|
| 2.5 | ml |
kosher salt
or to taste |
|
| 5 | ml |
cumin seeds
roasted, crushed |
|
| 3E+1 | ml |
coriander
fresh, chopped, for garnish |
|
Directions
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.
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.
