---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Black-Eyed Peas With Mushrooms
  Categories: Veg-cook, August
       Yield: 1 servings
  
   3 1/2 c  Canned black-eyed peas
     1/2 lb Mushrooms, cut into 1/8″
            Slices
       1 t  Cumin seeds
       1    Inch cinnamon stick
   1 1/2 md Onions, chopped
       4    Cloves garlic, finely
            Chopped
       4 md Tomatoes, peeled and
            Chopped
       2 t  Ground coriander seeds
       1 t  Cumin seeds, ground
     1/2 t  Turmeric
     1/4 t  Cayenne
       1 t  Salt
         x  Black pepper
       3 T  Chopped green coriander or
            Parsley
  
   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 Jaffrey’s Indian Cooking_ (not a vegetarian book.)
   
   From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
   #183 Aug. 30. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
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