Mushrooms With Cumin And Asafetida

Serving Size : 1
Ingredients

for prepare Mushrooms With Cumin And Asafetida

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	mushrooms
2	tablespoons	oil
a generous pinch ground asafetida or 1/8 inch lump asafetida mushrooms with cumin and asafetida
1/2	teaspoon	whole cumin seeds
2	whole	hot dried red peppers
1/4	teaspoon	ground turmeric
1	cup	tomato sauce
1	teaspoon	salt

Chop stems off mushrooms. Heat oil in 3-quart pan, and put in asafetida. It will sizzle and expand within 5 seconds. Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers. Stir once and add the turmeric and the mushrooms. Stir mushrooms for 1/2 minute and add the tomato sauce, 2 1/2 cups of water, and the salt. Cover, lower heat, and simmer gently 10 to 20 minutes. Remove from heat. Then mushrooms can be eaten now, but it is better to let them sit 1 to 2 hours to absorb the taste of the brothlike sauce and then reheat. Serve in little individual bowls. The thin, delicious sauce can be eaten with a spoon or with hot chapatis. serves 4-6

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