---------- 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.
 
-----