Mushroom Pepper Fry

Mushroom Pepper fry is very delicious by all means. I love mushrooms as they absorb the flavours nicely 🙂

You can use any type of mushroom you have on hand. I was very much surprised at how delicious this dish tasted

Ingredients

1 1/2 cups Mushrooms ( i used babybella mushrooms)

3 tsp black pepper

2 tsp fennel seeds

2 tsp cumin seeds

2 tbsp oil

1 onion, finely chopped

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1 tomato, chopped

2 sprigs curry leaves

1/4 cup coriander/cilantro, chopped

lime, to taste ( optional)

salt, to taste

 

Method

Clean mushrooms well and quarter them . set aside

Place a dry pan over medium low heat. Add the black pepper and roast until a nice aroma comes out and the peppers start to pop. Remove, set aside.

Add the fennel seeds and roast until golden brown. Remove, add the cumin seeds and roast them until a nice aroma is released. Let the spices cool down a bit. You can then powder them coarsely in a mixie. If you have a mortar and pestle that’s the best to use. The key is to not over roast the spices, otherwise they turn bitter and to make sure you powder it coarsely and not too fine.

Heat the oil in the same pan. Add in the chopped onions. Saute until the onions are golden brown and translucent.

Add the ginger garlic paste and cook until the raw smell disappears. Add the mushrooms and saute until golden brown. This takes about 6-8 minutes. Do not add salt ( it would bring out the water and you will not be able to get a good sear on the mushrooms). When the mushrooms are golden brown and fried well, add the turmeric powder and salt. This may give out some water. Continue cooking until the mushrooms are well cooked and the water is absorbed.

Add in the chopped tomatoes and saute for a couple of minutes. The tomatoes to be just cooked, but not mushy. The tomatoes add a nice dimension of flavor in this dish, and you should be able to see and taste the tomato pieces in the dish.

Finally, add in the coarsely powdered spices and saute for another 5 minutes, until the flavors are absorbed by the mushrooms. Continue cooking until all the water rendered by the tomatoes are gone and the mixture is dry.

Add in the curry leaves and the corriander/cilantro leaves. Mix to combine. Squeeze the lime (optional) on the mushrooms just before serving for a perk of fresh flavor. This goes well with chapati as well as rice dishes.