Ingredients
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3 tablespoons peanut oil
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1 cup chopped onion
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1 tablespoon chopped fresh ginger
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2 teaspoons finely chopped garlic
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1/4 teaspoon turmeric
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1 1/2 lbs mushrooms, cleaned and cut into 1 inch pieces
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1/2 teaspoon coarse salt, to taste
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1 teaspoon roasted cumin seeds, crushed
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6 tablespoons lemon juice
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2 tablespoons chopped fresh coriander (to garnish)
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2 hot green chili peppers, minced
Instructions
- Measure the spices and place them right next to the stove in separate piles.
- Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes.
- Add the onion and cook, stirring, for 3 minutes.
- Add the ginger, garlic, and chilies, and cook for 2 more minutes.
- Add the turmeric, mushrooms, and salt.
- Cook, stirring, 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 continue 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.
- Enjoy!