Ingredients
- 3 mintes
- 2 green chilies (hot minced)
- 1/4 tumeric
- 1 1/2 lb mushrooms
- 1 c onion (chopped)
- 3 tb peanut oil
- 2 tb corianer (chopped fresh)
- 1 tb ginger (chopped fresh)
- 2 ts choppped garlic (finely)
- 1 ts cumin seeds (roasted crushed)
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 Recipe By : Pat Gold
