This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe.
- Yields: 4 servings
- Difficulty: Easy
- Total: 15 min
- Active: 15 min
- 1 1/2 pounds medium cremini mushrooms
- 1/4 cup canola oil
- 1 teaspoon cumin seeds
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon finely chopped fresh Thai green chili
- 2 cups finely chopped tomatoes
- 1/2 teaspoon ground turmeric
- 1 teaspoon deggi mirch
- 1 1/2 teaspoons salt
- 2 bunches green onions, white and green parts, finely chopped
- 1 tablespoon fresh lemon juice
- Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander.
- In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and deggi mirch. Cook, stirring occasionally, to soften the tomatoes, about 3 minutes. Add the mushrooms and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes. Add the green onions, lemon juice, and remaining 1/2 teaspoon salt and serve.