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ngredients
12 oz. mushrooms
4 tbsp. vegetable oil
6 oz. smallish tomatoes, shopped
1⁄4 tsp. ground fennel seeds (fennel seeds may be crushed in a mortar or ground in a clean coffee grinder)
1⁄4 tsp. ground ginger
1⁄4 tsp. ground turmeric
1⁄4 tsp. red chilli powder
1⁄2 tsp. salt
Instructions
Wipe the mushrooms with a wet cloth and cut into 1⁄4-in this slices.
Heat the oil in a frying pan over medium-high flame. When hot, put in the mushrooms. Stir and fry the mushrooms for about 2 minutes. Add all the other ingredients. Stir and cook until the tomatoes are soft.
ngredients
12 oz. mushrooms
4 tbsp. vegetable oil
6 oz. smallish tomatoes, shopped
1⁄4 tsp. ground fennel seeds (fennel seeds may be crushed in a mortar or ground in a clean coffee grinder)
1⁄4 tsp. ground ginger
1⁄4 tsp. ground turmeric
1⁄4 tsp. red chilli powder
1⁄2 tsp. salt
Instructions
Wipe the mushrooms with a wet cloth and cut into 1⁄4-in this slices.
Heat the oil in a frying pan over medium-high flame. When hot, put in the mushrooms. Stir and fry the mushrooms for about 2 minutes. Add all the other ingredients. Stir and cook until the tomatoes are soft.
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