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Heat oil in a 2 3 quart pot over a medium heat put in the asafetida, it will sizzle and expand in 5 secs.and as soon
as they darken (10-15secs) add the red peppers, stir once and add the turmeric and the mushrooms.
Stir the mushrooms for 30 secs, add the tomato sauce and 1 pint of water and the salt, cover and lower the heat,
simmering gently for 15-20 minutes.
Remove from heat.
The mushrooms can be eaten now but it is better to let them sit for 1 - 2 hrs in the broth like sauce to absorb the
taste.
Then reheat.
To serve: Serve in small individual bowls.
The thin delicious sauce can be eaten with a spoon or hot chapatis or pooris.
You can easily build a meal around the mushrooms.
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