Kashmiri Mushroom Stir Fry
3 tbsp vegetable oil
2 tomatoes, chopped
¼ tsp ground fennel seeds
¼ tsp ground ginger
½ tsp salt
¼ tsp chilli powder
Rinse and pat the mushrooms dry with paper towels. Slice the mushrooms.
Heat the oil in a pan over medium high heat.
Add the sliced mushrooms and cook for about 2 minutes, stirring occasionally.
Add the tomatoes, fennel, ginger, chilli powder and salt.
Cook stirring frequently until the tomatoes soften. Remove from heat and serve warm.