This is a simple mushroom fry that will entice your sense. Pepper gives depth and immense flavour to this dish.
You absolutely require few ingredients to prepare this recipe, which remain not the case for most Indian recipes.I made this recently. It was extremely splendid to taste and quick to make. I wanted to share the recipe right away. I have a feeling that if I make recipes with pepper, it’s a hit and people are loving it. May be its true:)
Enjoy it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam.
My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.
My lunch box : ) – My lunchboxes are not that fancy but solves the purpose.
- • • Mushroom- 300gms
- • • Capsicum/Bell Pepper – 1, medium sized, finely sliced
- • • Oil – 2 tbsp
- • • Whole Red Chilli – 2, broken
- • • Cumin seeds– 1 tsp
- • • Onion - 1 cup, 1 finely sliced
- • Garlic – 5, finely sliced
- • • Ginger – 2 inch, sliced
- • • Turmeric powder - 1 Tsp
- • • • Salt – 2 tsp or as per your taste
- • • Coriander leaves – 1 tbsp, finely chopped
- • • Water – 100 ml
To Roast and grind: - • • Pepper - 1 tbsp
- • • Fennel seeds - 1 tbsp
- • Dry roast the ingredient under "to roast & grind” in medium to low flame for 45 seconds. Cool them, grind them together and keep it aside.
- • In a pan, heat oil in medium flame, when it is heated, add red chillies, cumin seeds and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.
- • Now add ginger, garlic and sauté for few seconds.
- • Add the mushroom, capsicum, turmeric, pepper fennel blended powder and sauté well for a minute
- • Lower the flame from medium a bit but don’t low it too much. It will take around 7-8 minutes for it to cook well. Don’t add water.
- • Keep sautéing it every 2 minutes. Add chopped coriander leaves and switch it off.
I think instead of curry leaves, you meant cumin seeds:)
You are right, Charisma :). Thank you.