Title: Khombi tarkari (spicy mushrooms with ginger a
 Categories: Indian, Vegetables, Vegetarian
      Yield: 4 Servings
 
      3 tb Peanut Oil
      1 c  Chopped Onion
      1 tb Chopped Fresh Ginger
      2 ts Finely Choppped Garlic
      2    Hot Green Chilies -- minced
    1/4 ts Tumeric
  1 1/2 lb Mushrooms, Cleaned And --
           Cut into 1" pieces
    1/2 ts Coarse Salt -- or to taste
      1 ts Roasted Cumin Seeds --
           Crushed
      2 tb Chopped Fresh Corianer --
           For garnish
 
  1.  Measure the spices and place them right next to the stove in
  separate piles.  Heat the oil in a kadhai, wok, or large frying pan
  over medium-high heat for 3 mintes. Add the onion and cook, stirring,
  for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
  more minutes.
  
  2.  Add the tumeric, mushrooms, and salt.  Cook, turning them, until
  all the moisture evaporates and the mushrooms begin to fry (about 15
  minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
  juice, mix well, and contuinue cooking until the mushrooms absorb the
  lemon juice and look fried (about 5 minutes). Turn off the heat and
  serve warm, at room temperature, or cold, sprinkled with chopped
  fresh coriander