A tasty, spicy dish of mushrooms cooked with nigella and fennel seeds--spices commonly used in Indian pickles. It's a delicious flavor you will not be able to forget anytime soon!
Servings: 6 servings
- 1 pound mushrooms (I used cremini, cut into halves or quarters depending on their size. You want the pieces to be chunky and not too small. Keep in mind that mushrooms shrink when cooked.)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 tablespoon ground coriander
- 1 tablespoon ginger garlic paste
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 2 large tomatoes (finely diced)
- Salt to taste
- 1 teaspoon coconut oil
- ¼ cup cilantro (chopped)
Heat the oil in a large saucepan.
Add the nigella and fennel seeds and toast for about two minutes over medium-low heat until they release their distinct aroma.
Add the ginger and garlic and stir-fry quickly for 10-15 seconds. Add the tomatoes with all of their juices. Stir to mix.
Add the turmeric, coriander powder and cayenne and mix well. Let the tomatoes cook until they darken and shimmer, about 7-8 minutes.
Add the mushrooms and salt to taste. Stir to mix well and let the mushrooms cook for another 5-7 minutes until they are tender but not soggy.
Turn off the heat and stir in the coriander leaves.
Serve piping hot.
Calories: 40kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 411mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg