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Mushrooms
with Cumin Asafetida
Serves 4 to 6.
Here's a quick Madhur Jaffrey dish for you
- 1 1/2 lbs fresh mushrooms
- 2 table spoons veg oil
- a generous pinch ground asafetida or 1/8 inch lump
- 1/2 t spoon whole cumin seeds
- 2 whole hot dried red peppers
- 1/4 t spoon ground turmeric
- 1/2 pint tomato sauce
- 1 t spoon salt
Clean mushrooms.
Cut off coarse end stems.
Heat oil in a 2 3 quart pot over a medium heat put in the asafetida,
it will sizzle and expand in 5 secs.and as soon as they darken (10-15secs)
add the red peppers, stir once and add the turmeric and the mushrooms.
Stir the mushrooms for 30 secs, add the tomato sauce and 1 pint
of water and the salt, cover and lower the heat, simmering gently
for 15-20 minutes.
Remove from heat.
The mushrooms can be eaten now but it is better to let them sit
for 1 - 2 hrs in the broth like sauce to absorb the taste.
Then reheat.
To serve: Serve in small individual bowls.
The thin delicious sauce can be eaten with a spoon or hot chapatis
or pooris.
You can easily build a meal around the mushrooms.
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