mushroom curry with cabbage

[Guest guest]

See http://www.cs.virginia.edu/~an4m/recipes/translate.html for a quick guide

for translating Indian ingredient names into American names

 

A local restaurant serves a mushroom curry that we like. Theirs is tamer than

this one. I've another recipe to format and send, too. Two to try from this

book.

 

xposting -- it looks good!

 

 

* Exported from MasterCook *

 

Mushroom, Capsicum and Cabbage Curry

 

Recipe By :Indian Cuisine (Lustre Press: Roli Books) 1996

Serving Size : 4 Preparation Time :0:10

Categories : Curry Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 whole red chillies (cayenne)

1 teaspoon coriander seed

1/2 cup oil -- divided

(see VARIATION)

8 cups quartered mushrooms -- (600 grams)

1/2 cup shredded cabbage

1/3 cup sliced onion

4 teaspoons garlic paste

2 teaspoons garam masala

salt -- to taste

2 1/2 cups chopped tomatoes

4 Green Chillies (Jalapenos, Serranos) -- chopped

2 tablespoons chopped ginger root

4 teaspoons chopped green coriander (cilantro) -- divided

4 tablespoons julienned capsicum (red bell pepper)

2 cups cooked basmati rice -- or more

 

1. Pound the red chillies and coriander seeds with a pestle. Keep aside.

 

2. Heat 2 tablespoons oil (or 2 teaspoons; see variation) in a wok (kadhai).

Stir fry the mushrooms over medium heat for a few minutes. Remove and keep

aside.

 

3. In the same oil, stir-fry the cabbage until the liquid evaporates. Set aside.

 

4. Heat the remaining oil in a wok. Saute onions till transparent. Add garlic

and stir for 20 seconds over medium heat.

 

5. Add mashed red chillies and coriander; add garam masala and salt. Stir for 30

seconds. Add tomatoes and cook till oil separates from the mixture.

 

6. Stir in green chilies, ginger, and half the cilantro. Add mushrooms and

cabbage and cook for a few minutes.

 

7. Garnish with julienned capsicum (red bell pepper) and the remaining cilantro.

Serve hot, accompanied by steamed rice, enough to serve 4 to 5.

 

VARIATION - LESS OIL - Per serving when using one-third the listed oil to

stir-fry -- 295 Calories; 11g Fat (32.2% calories from fat); 7g Dietary Fiber.

Supplement the oil with a cooking spray if needed.

 

Description:

" Indian: vegetarian "

Cuisine:

" India "

Source:

" Indian Cuisine: Vegetarian [iSBN 8174370544] "

Start to Finish Time:

" 0:25 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 456 Calories; 29g Fat (55.4% calories

from fat); 8g Protein; 45g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 5 1/2 Fat.

 

NOTES : See http://www.cs.virginia.edu/~an4m/recipes/translate.html for a quick

guide for translating Indian ingredient names into American names (online in

2002-05). Capsicum refers to the family of peppers but generally relates to the

sweeter pepper (bell). Capsicum is a family of peppers such as cherry, banana,

bell, Tabasco, jalapeño, habañero, etc., which fall into two categories: chiles

and sweet peppers. Common black and white pepper -- made from berries from vines

of the Piperaceae family -- are not botanically related.

 

 

Nutr. Assoc. : 2608 0 0 0 4196 0 0 3505 0 0 0 4888 0 383 4695 0