Stir-Fried Mushrooms

Course : Curry
Serves: 4
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3 tablespoons oil
2 medium Onions -- sliced
1 teaspoon fennel seeds
4 ounces peas
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 medium green chiles
1 teaspoon chile powder
1 teaspoon salt
2 tablespoons cilantro -- chopped
1 pound mushrooms -- thickly sliced

Preparation / Directions:

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"

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