Subtler flavour than many things from this particular book, but just as blissful.  Served these last night with a spinach rice underneath, and the sour potatoes on the side.

1 1/2 lbs fresh mushrooms (I used baby portabella)

2 T vegetable oil (I’ve taken to using sesame rather than olive oil for her recipes)

A generous pinch of ground asafetida or approximately a 1/8 inch lump

1/2 tsp whole cumin seeds

2 whole dried red peppers

1/4 tsp ground turmeric

1 c tomato sauce

1 tsp salt

Clean mushrooms.  Chop off the woody end bits.

Heat oil in 3 quart pot over medium heat, and put in the asafetida.  It will sizzle and expand within 5 seconds.  Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers.  Stir once and add the turmeric and the mushrooms.  Stir mushrooms for 1/2 minute, and add the tomato sauce, 2 1/2 c of water and the salt.  Cover, lower heat, and simmer gently for 15 to 20 minutes.

They can be served immediately, but letting them sit for a couple hours in the juices and then reheating makes for a much better flavour.