Mushrooms With Ginger And Green Chilli Khombi Tarkari Recipes
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.
Provided by tigerduck
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 159.1, Fat 10.9, SaturatedFat 1.8, Sodium 13.2, Carbohydrate 13, Fiber 2.8, Sugar 5.8, Protein 6.3
SPICY MUSHROOMS WITH GINGER AND CHILIES
Khombi Tarkari 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 sauteed in a spicy onion-garlic-ginger paste.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 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 minutes.
- 2. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
- 3. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
- 4. Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
- 5. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
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