- Preparation: Firstly take 1 tablespoon black pepper + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder. Grind to a coarse powder. Keep aside. Also slice 1 large onion, 200 grams mushrooms, 1 medium to large capsicum and 1 green chili. Making Mushroom Pepper Fry Heat 2 tablespoons coconut oil in a pan. Add 1/2 teaspoon mustard seeds and let them crackle. After the mustard seeds crackle, then add 1 cup thinly sliced onions. Mix the onions very well and saute on a low to medium flame, till they start to turn light golden. Then add 1/2 teaspoon ginger-garlic paste and saute till the raw aroma of ginger-garlic goes away. Now add the sliced mushrooms. Mix very well and saute mushrooms on a medium flame. First the mushrooms will release a lot of water. Continue to saute till all the water has evaporated and the mushrooms are almost cooked. Then add 1 cup sliced bell peppers and mix well. Saute the capsicum slices till they are half cooked. They should have some crunch in them. Then add 1 green chili, sliced or chopped and 2 teaspoons chopped curry leaves and mix well. Now add the coarsely powdered black pepper and fennel seeds along with 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and a pinch of turmeric powder. Mix all the spices very well with the mushroom and capsicum mixture. Season with salt. Mix again and then switch off the flame. Check the taste of mushroom pepper fry. Add more salt if required. Add 2 tablespoons chopped coriander leaves. Stir well. Serve mushroom pepper fry hot with chapatis or rotis.
Mushroom pepper fry
#myrecipe
By Shaalini Shaalu
Jan, 8th
594
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Oil
- Mustard
- Onion
- Ginger garlic paste
- Mushroom
- Capsicum
- Green chillies
- Curry leaves
- Black pepper
- Coriander powder
- Cumin powder
- Turmeric
- Fennel seeds
- Salt
- Coriander
