Kombu Barthad (Coconut Vinegar Mushrooms)

Kombu Barthad (Coconut Vinegar Mushrooms)

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  • 2 tablespoons high-heat oil
  • 1 dried red chili, smashed, or to taste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 cup sliced shallots
  • 1 teaspoon minced garlic
  • 20 button or crimini mushrooms, cleaned and halved
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Salt and pepper, to taste
  • 1 to 2 tablespoons coconut vinegar, to taste
  • Chopped fresh cilantro, to garnish


Heat oil in a sauté pan over medium-high heat. Sauté chili, cumin and fenugreek seeds for 1 minute. Add shallots and cook until soft, 3 to 5 minutes.

Add garlic, mushrooms, coriander, turmeric, salt and pepper. Cook, stirring frequently, until mushrooms are tender but still have a little “bite”, 5 to 8 minutes. Season to taste with coconut vinegar and garnish with chopped cilantro before serving.

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