Mushrooms With Cumin And Asafoetida
|Fresh mushrooms||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Ground asafoetida/1/8-inch lump asafoetida||1 1⁄4 Pinch|
|Whole cumin seeds||1⁄2 Teaspoon|
|Dried red peppers||2 (Whole Hot)|
|Ground turmeric||1⁄4 Teaspoon|
|Tomato sauce||1 Cup (16 tbs)|
Chop off the coarse stem ends.
Heat oil in 3-quart pot over medium heat, and put in the 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 15 to 20 minutes.
Remove from heat.
The 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.
To serve: Serve in little individual bowls.
The thin, delicious sauce can be eaten with a spoon or with hot chapatis or pooris.
You can easily build a meal around the mushrooms.
Sindhi Gosht, Yogurt with Tiny Dumplings, and a dal would complete the meal nicely.