jaffrey's beps and shrooms

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---------- Recipe via Meal-Master v8.01

 

Title: Black-Eyed Peas With Mushrooms

Categories: Veg-cook, August

Yield: 1 servings

 

3 1/2 c Canned black-eyed peas

1/2 lb Mushrooms, cut into 1/8 "

Slices

1 t Cumin seeds

1 Inch cinnamon stick

1 1/2 md Onions, chopped

4 Cloves garlic, finely

Chopped

4 md Tomatoes, peeled and

Chopped

2 t Ground coriander seeds

1 t Cumin seeds, ground

1/2 t Turmeric

1/4 t Cayenne

1 t Salt

x Black pepper

3 T Chopped green coriander or

Parsley

 

Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6

seconds, and then brown the onions and garlic. Throw in the mushrooms and

fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric,

and cayenne for a minute. Cover and simmer for 10 minutes. Add all

ingredients except coriander, simmer uncovered for 30 minutes. Add

coriander just before serving.

 

From _Madhur Jaffrey's Indian Cooking_ (not a vegetarian book.)

 

narad (Chuck Narad). rfvc Digest V94 Issue

#183 Aug. 30. Formatted by Sue Smith, S.Smith34, TXFT40A using

MMCONV.

 

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