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    You are in: Home / Recipes / Mushrooms With Ginger and Green Chilli (Khombi Tarkari) Recipe
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    Mushrooms With Ginger and Green Chilli (Khombi Tarkari)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    tigerduck's Note:

    This lovely Indian dish can be eaten warm or cold. Apart from serving it as a side dish to an Indian meal, I think it would also be nice as a warm topping over lettuce (such as lamb's lettuce). When I made this as part of a vegetarian Indian meal, the mushrooms were a big hit with my vegetarian friend Linda. The recipe is adapted from Julie Sahnie's Indian cookbook.

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    1. 1
      Heat oil in a wok or a large skillet. Add onions and fry them on medium heat for 3 minutes. Add ginger, garlic and chilli and fry for another 2 minutes.
    2. 2
      Add turmeric, mushrooms and some salt. Fry (stir from time to time) until all the liquid from the mushroom has vanished and the mushrooms have browned (ca 15 minutes).
    3. 3
      Reduce the heat, add the cumin seeds and the lemon juice and fry until the mushrooms have absorbed the lemon juice.
    4. 4
      Check the seasoning and serve hot or cold.

    Ratings & Reviews:


    Nutritional Facts for Mushrooms With Ginger and Green Chilli (Khombi Tarkari)

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 159.1
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 13.1 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.7 g
    Sugars 5.7 g
    Protein 6.3 g

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