I often offer these as an appetizer. I serve them just the way they are, but you could also serve them on toasted slices of Italian bread or just buttered toast.
Recipe information
Yield
serves 4
Ingredients
5 tablespoons olive oil
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon whole fennel seeds
15 fresh curry leaves or 10 fresh basil leaves, torn up
1 pound cremini or plain white medium-sized mushrooms, cut lengthwise into 1/4-inch-thick slices
1 clove garlic, sliced
Salt
1/8 teaspoon cayenne pepper
2ā3 teaspoons lime or lemon juice
1ā2 tablespoons finely chopped cilantro or parsley
Preparation
Put the oil in a large frying pan and set over medium-high heat. When hot, drop in the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the fennel seeds and curry leaves. A few seconds later, add the mushrooms and garlic. Stir and fry until the liquid begins to ooze out from the mushrooms, about 2 minutes. Now add about 1/3ā1/2 teaspoon salt (taste as you go), the cayenne, and the lime juice. Stir for a minute. Taste for balance of flavors. Add the cilantro, stir, and turn off the heat. Serve warm or at room temperature.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright Ā© 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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