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Dried Mushroom Curry
- 1/2 oz. dried mushrooms (I used morels)
- 2 teaspoons sesame oil for frying
- 1 teaspoon black mustard seeds
- 1 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- dash of asafoetida
- 3 - 5 fresh green chilies, seeded and minced
- 2 plum tomatoes, finely chopped
- sea salt to taste
Directions:View on Lisa's Kitchen
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