For this dish of stir-fried mushrooms, I use largish white mushrooms, but if your mushrooms are medium-sized, you should just halve them. Serve this as a part of an Indian meal, along with rice or breads, a fish dish, and a relish, or have it with scrambled eggs for brunch.

Ingredients

　　3 tablespoons olive or canola oil

　　1/2 teaspoon whole brown mustard seeds

　　1/2 teaspoon whole cumin seeds

　　1/4 cup finely chopped onions

　　10 ounces largish white mushrooms, quartered

　　1 clove garlic, crushed in a garlic press

　　3 tablespoons plain yogurt

　　1/8 teaspoon cayenne pepper

　　1 teaspoon ground coriander

　　1/2 teaspoon salt

　　2 tablespoons finely chopped cilantro

　　Pour the oil into a frying pan and set over medium heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions. Stir and fry until onions start to turn brown at the edges. Put in the mushrooms and stir for a minute. Take the pan off the heat and put in the garlic, yogurt, cayenne, coriander, and salt. Put the pan back on medium heat and stir well. Keep cooking and stirring until all the yogurt is absorbed, a few minutes. Stir in the cilantro toward the end.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.