Mushroom Bhaji

This is a major adaptation by me of a recipe from Madhur Jaffrey's A Taste of India.

Serves 2

Peel the tomatoes if you really dislike tomato skin - chopping them finely will reduce the chance that you notice it, though. Chop them, removing the hard green bit in the middle. Grate the ginger and measure out the spices. Clean and slice the mushrooms (no need to peel).

Put the mushrooms into a wide pan over low heat, stirring once or twice until they have all begun to give up their liquid.

Add all the other ingredients, and stir and cook over medium heat until the mushrooms and tomatoes are cooked, and all excess water has boiled away. Serve at once.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 Apr 1998 - comments and questions to Kake L Pugh (kake@earth.li).