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."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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. I used a third of the oil and more lemon.
     
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