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DEREK HENDERSON

Derek is an author, Buddhist, cook, music lover, photographer & traveller

Khumbi Sag - a spicy mushroom dish from the Indian suncontinent

INGREDIENTS
1lb firm fresh mushrooms, washed and roughly chopped if necessary (small ones can be left whole)
1 large potato
1 large red onion
4 fresh or canned tomatoes, chopped
1tsp turmeric
Salt
3tbsp mustard oil

SPICE MIXTURE
Dried red chilli
2tsp coriander seeds
2tsp cumin seeds

PREPARATION
Dry roast spices until aromatic and then grind. Peel and chop onion and potato.

METHOD
Heat oil in a heavy bottomed pan until smoking, then allow to cool somewhat. Fry onion and potato until lightly browned. Add spice mixture, turmeric and salt, and mix well. Add tomatoes and enough water to cover. Bring to boil and simmer, stirring occasionally, until the potato is cooked. Add mushrooms, gently mix and simmer for a few minutes until they are cooked. Adjust saltiness if required. Peas can be substituted for potato. If using frozen peas add them at the same time as the mushrooms. Serve with boiled rice.