Preparation / Directions:
1. Measure the spices and place them right next to the stove in
separate piles. Heat the oil in a kadhai, wok, or large frying pan
over medium-high heat for 3 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.
2. Add the tumeric, mushrooms, and salt. Cook, turning them, until
all the moisture evaporates and the mushrooms begin to fry (about 15
minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the mushrooms absorb the
lemon juice and look fried (about 5 minutes). Turn off the heat and
serve warm, at room temperature, or cold, sprinkled with chopped
fresh coriander
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