Mushrooms With Ginger And Green Chilli Khombi Tarkari Recipes

SPICY MUSHROOMS WITH GINGER AND CHILIES

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.

MUSHROOMS WITH GINGER AND GREEN CHILLI (KHOMBI TARKARI)

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.