Mushroom Pepper Fry
Mushroom pepper fry is a South Indian restaurant style mushroom pepper fry which is quick and easy to prepare and taste delicious. Serves as a great starter or a perfect side dish with roti/ chapathi or with simple dal-rice.
Equipment
- Frying pan
- Spatula
Ingredients
- 250 Grams Button mushroom
- 1 Medium Onion Chopped
- 1 Medium Tomato Chopped
- 1 Teaspoon Ginger garlic paste
- ½ Teaspoon Turmeric powder
- ½ Teaspoon Chilli powder
- 1 Teaspoon Garam masala powder
- 2-3 Tablespoon Oil
- 1 Sprig Curry leaves
- Few Leaves Coriander Chopped
For Roasting And Grinding:
- 4 Medium Dry red chilli
- 1½ Tablespoon Black peppercorns
- ½ Teaspoon Fennel seeds
- ½ Teaspoon Coriander seeds
- ½ Teaspoon Cumin seeds
Instructions
- In a pan add the dry red chilies, peppercorns, fennel seeds, cumin seeds, coriander seeds and dry roast them until roasted well and fragrant. Be careful not to burn them.
- Let it cool down and grind them to a fine powder.
- Heat the oil in a pan. Add half of the curry leaves, onions and ginger garlic paste and saute them till the onions turn soft.
- Add the tomatoes and saute them till they become mushy.
- Add the turmeric powder, red chili powder, saute for a minute.
- Add mushrooms and saute till the water released by mushroom dries up which might take approximately 8-10 minutes.
- Add the grounded masala powder and the left over curry leaves. Stir well till the masala gets blended nicely with mushroom.
- Fry for about 5 minutes and add chopped coriander leaves, give a quick stir and take off the heat.
Notes
- Since it's a mushroom pepper fry, pepper is generously used in the recipe. You can adjust the amount of pepper as per your heat preference.
- Recommend to use whole peppercorns and not the store bought pepper powder. Using peppercorns gives the authentic and most flavoful taste.