Preparation:
Heat oil in a deep frying pan and sauté the onions and fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chile powder and salt. Stir-fry for 3 minutes over a medium heat.
Add cilantro and mushrooms and sauté for a further 5 minutes, stirring gently, until the onions are cooked through. Transfer to a serving dish and serve with hot puri or babay papadums.
VARIATION: Substitute 1 lb baby sweet corn and 4 oz snow peas for mushrooms and peas. Add the sweet corn with the cilantro and the snow peas about 1 minute before serving.
Source: Shehzad Husain, "Vegetarian Indian Cooking" |
