mushroom curry with ginger and chilies

This is my variation on Khombi Tarkari, a recipe I found on a vegetarian website while looking at curries. I’ve made a few changes to the recipe. My version omits the coriander, and increases the amount of garlic and ginger. A squeeze of fresh lemon juice brightens the dish right up. I adore mushrooms, and love how versatile this recipe is–you could almost certainly introduce your choice of spices, and omit anything you don’t like. You could also use a food processor to grind the cumin seeds. For more heat, increase the amount of chili pepper, and/or add the seeds. For a less spicy, but still delicious, dish, leave out the seeds.

1 t. cumin seeds

3 T olive oil

1 onion, chopped

2 T grated ginger

1 T finely chopped garlic

1 Serrano or other hot green pepper, minced

¼ t. turmeric

1 ½ # mushrooms, sliced into 1″ pieces

½ t. salt

juice of ½ lemon

1. Toast the cumin seeds until they darken and become aromatic, then grind by hand with a mortar and pestle.
2. Heat the oil over medium-high heat until shiny. Add the onion and fry, stirring, for 3 minutes, or until onion is softened. Add ginger, garlic, and chilies, and cook until fragrant, about 2 minutes.
3. Add the turmeric, mushrooms, and salt. Cook, stirring occasionally, until the mushrooms have lost their moisture and begin to brown slightly.
4. Reduce heat, adding cumin seeds and lemon juice, stirring to incorporate. Continue cooking until the mushrooms absorb the lemon juice and become brown.

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