Mushrooms With Cumin And Asafetida

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mushrooms
2 tablespoons	30ml	Oil
		A generous pinch ground asafetida - or 1/8 inch lump asafetida
1/2 teaspoon	2.5ml	Whole cumin seeds
2		Hot dried red peppers
1/4 teaspoon	1.3ml	Ground turmeric
1 cup	237ml	Tomato sauce
1 teaspoon	5ml	Salt

Recipe Instructions

Chop stems off mushrooms. Heat oil in 3-quart pan, and put in asafetida. It will sizzle and expand within 5 seconds. Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers. Stir once and add the turmeric and the mushrooms. Stir mushrooms for 1/2 minute and add the tomato sauce, 2 1/2 cups of water, and the salt. Cover, lower heat, and simmer gently 10 to 20 minutes. Remove from heat. Then mushrooms can be eaten now, but it is better to let them sit 1 to 2 hours to absorb the taste of the brothlike sauce and then reheat. Serve in little individual bowls. The thin, delicious sauce can be eaten with a spoon or with hot chapatis.

serves 4-6

Source:
Namrata Subrahmanya

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