MUSHROOM BHAJI
Adapted from Indian: A Culinary Journey of Discovery, by Mridula Baljekar, this recipe serves 4
Provided by tigglywigs
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices.
- Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño, stirring for 5-6 minutes, until the onion is softened but not brown. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and chile powder, and cook for 1 minute. Add the mushrooms, salt and tomato paste, and stir to combine.
- Sprinkle the water evenly over the mushrooms and reduce heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered for 3-4 more minutes to achieve a nice consistency.
- Transfer to a serving dish, sprinkle the chives on top, and serve hot.
MUSHROOM BHAJI
Make and share this Mushroom Bhaji recipe from Food.com.
Provided by Yorky1000
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok and fry the onions until golden brown.Lower the heat and add the garlic, turmeric, chili powder, coriander and cumin. Stir fry the spices for about 5 minutes adding a little water if necessary to prevent them sticking to the wok.
- Add the salt and tomato puree, mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle about 2 tblsp water and cover the pan. Simmer for 10 minutes.
Nutrition Facts : Calories 183.3, Fat 14.4, SaturatedFat 2, Sodium 895.3, Carbohydrate 12.5, Fiber 2.9, Sugar 4.4, Protein 4.1
MUSHROOM BHAAJI
For this dish of stir-fried mushrooms, I use largish white mushrooms, but if your mushrooms are medium-sized, you should just halve them. Serve this as a part of an Indian meal, along with rice or breads, a fish dish, and a relish, or have it with scrambled eggs for brunch.
Yield serves 3¿4
Number Of Ingredients 11
Steps:
- Pour the oil into a frying pan and set over medium heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions. Stir and fry until onions start to turn brown at the edges. Put in the mushrooms and stir for a minute. Take the pan off the heat and put in the garlic, yogurt, cayenne, coriander, and salt. Put the pan back on medium heat and stir well. Keep cooking and stirring until all the yogurt is absorbed, a few minutes. Stir in the cilantro toward the end.
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