For this dish of stir-fried mushrooms, I use largish white mushrooms, but if your mushrooms are medium-sized, you should just halve them. Serve this as a part of an Indian meal, along with rice or breads, a fish dish, and a relish, or have it with scrambled eggs for brunch.
Recipe information
Yield
serves 3¿4
Ingredients
Preparation
Pour the oil into a frying pan and set over medium heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions. Stir and fry until onions start to turn brown at the edges. Put in the mushrooms and stir for a minute. Take the pan off the heat and put in the garlic, yogurt, cayenne, coriander, and salt. Put the pan back on medium heat and stir well. Keep cooking and stirring until all the yogurt is absorbed, a few minutes. Stir in the cilantro toward the end.
