| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | T | Oil |
| 2 | Onions, sliced | |
| 1 | t | Fennel seeds |
| 4 | oz | Peas |
| 1 | t | Garlic pulp |
| 1/4 | t | Turmeric |
| 2 | Green chiles | |
| 1 | t | Chili powder |
| 1 | t | Salt |
| 2 | T | Cilantro, chopped |
| 1 | lb | Mushrooms, thickly sliced |
INSTRUCTIONS
Heat oil in a deep frying pan & saute the onions & fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chili powder & salt. Stir-fry for 3 minutes over a medium heat. Add cilantro & mushrooms & saute for a further 5 minutes, stirring gently, until the onions are cooked through. Transfer to a serving dish & serve with hot puri or babay papadums. VARIATION: Substitute 1lb baby sweetcorn & 4 oz snow peas for mushrooms & peas. Add the sweetcorn with the cilantro & ther snow peas about 1 minute before serving. Shehzad Husain, "Vegetarian Indian Cooking" Recipes sent to me from Bill, wight@odc.net
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 0mg
Sodium: 627.3mg
Potassium: 170.1mg
Carbohydrates: 10.4g
Fiber: 2.8g
Sugar: 4.1g
Protein: 2.4g