One of my friends’ favourite dishes. Quick, easy, simple and delicious hot or cold. Though, if you are like me, there’s rarely any left over for a cold sampling!
Ingredients to serve 4
Two or three, small to medium, tomatoes chopped into four pieces. 12-15oz mushrooms, firm small ones, nothing fancy. 1/2 tsp fennel seeds roughly crushed. 1/2 tsp ground ginger or 1/2 ” of fresh ginger finely sliced. One dried red chilli, crushed. Veg or rice oil. NOT Canola muck!
Cut the mushrooms in half down the centre of the stalk or in 4 slices if larger. Heat a glug of oil over medium heat in a small frying pan. Add the mushrooms and stir for a couple of minutes. Sprinkle over the spices, stir. Add the tomatoes and simmer for 5 mins or until the tomatoes soften thoroughly. Serve without too much of the liquid that is inevitably given off [mop it up with some spare Naan bread as you go along!]
Serve with Pooris or small Naans as a starter – Favourite Poori & Naan recipes to follow!