Mushrooms, fresh, 450 grams (16ozs)
Mustard seed, .5 tsp
*Hot Chili Peppers, 1 pepper
Asafoetida / Hing powder, 0.25 tsp
Olive Oil, 1 1tsp
Actually, you preferrably need to use 1 tbsp ( or atleast 2 tsp) of olive oil but, it will remain at the bottom of the wok and you won't be consuming it.
Directions
Heat Olive oil in an iron wok or sauce pan. Drop the mustard seeds and be careful when they krackle, cover the pan. Drop the red hot ( dry) chili pieces in the oil and asafoetida, followed immediately by sliced mushrooms and 2 tbspoons of water, salt. Stir well , cover tight and cook on high heat till the water is all gone, about 5-8 minutes. Mushrooms give out water too and become very small. Lower the heat to medium and let the mushrooms brown in the olive oil. When done, remove from the wok without the oil - so yum!
Number of Servings: 3
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