| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Canned black-eyed peas |
| 1/2 |
lb |
Mushrooms, cut into 1/8" |
|
|
Slices |
| 1 |
ts |
Cumin seeds |
| 1 |
|
Inch cinnamon stick |
| 1 1/2 |
md |
Onions, chopped |
| 4 |
|
Cloves garlic, finely |
|
|
Chopped |
| 4 |
md |
Tomatoes, peeled and |
|
|
Chopped |
| 2 |
ts |
Ground coriander seeds |
| 1 |
ts |
Cumin seeds, ground |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
|
x |
Black pepper |
| 3 |
tb |
Chopped green coriander or |
|
|
Parsley |
INSTRUCTIONS
Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6
seconds, and then brown the onions and garlic. Throw in the mushrooms and
fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric,
and cayenne for a minute. Cover and simmer for 10 minutes. Add all
ingredients except coriander, simmer uncovered for 30 minutes. Add
coriander just before serving.
From _Madhur Jaffrey's Indian Cooking_ (not a vegetarian book.)
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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