Ingredients (12)
- 1 1/2 pounds medium cremini mushrooms
- 1/4 cup canola oil
- 1 teaspoon cumin seeds
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon finely chopped fresh Thai green chili
- 2 cups finely chopped tomatoes
- 1/2 teaspoon ground turmeric
- 1 teaspoon deggi mirch
- 1 1/2 teaspoons salt
- 2 bunches green onions, white and green parts, finely chopped
- 1 tablespoon fresh lemon juice
- Calories236
- Fat14.59g
- Saturated fat1.15g
- Trans fat0.05g
- Carbs23.49g
- Fiber6.41g
- Sugar9.25g
- Protein9.61g
- Cholesterol0g
- Sodium1235.8mg
- Nutritional Analysis per serving (4 servings) Powered by
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This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe.
Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.
Instructions
- 1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander.
- 2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and deggi mirch. Cook, stirring occasionally, to soften the tomatoes, about 3 minutes. Add the mushrooms and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes. Add the green onions, lemon juice, and remaining 1/2 teaspoon salt and serve.
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