Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6 seconds, and then brown the onions and garlic. Throw in the mushrooms and fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric, and cayenne for a minute. Cover and simmer for 10 minutes. Add all ingredients except coriander, simmer uncovered for 30 minutes. Add coriander just before serving. From _Madhur Jaffreys Indian Cooking_ (not a vegetarian book.) From: firstname.lastname@example.org (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 46 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 46.9mg||2 %|
|Potassium 3168.2mg||83 %|
|Total Carbohydrate 161.4g||47 %|
|Dietary Fiber 48.7g||195 %|
|Sugars, other 112.7g|
|Protein 24.4g||35 %|
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Calories per serving: 673
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