*  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.

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