Mushroom Pepper Fry

 INGREDIENTS:

1. Mushroom 500 grams sliced
2. Onion 2 large size thinly sliced
3. Capsicum 1 thinly sliced
4. Ginger-Garlic Paste 1 tsp
5. Green Chilis 1-2 slit
6. Oil 2 tbsp
7. Curry Leaves 1 sprig
8. Red Chilis 1-2 
9. Peppercorns 2 tbsp
10. Cumin Seeds 2 tsp
11. Fennel Seeds 1 tsp
12. Lemon Juice 1 tsp
13. Salt to taste

METHOD:

Serving Size: 4-5

Dry roast the fennel seeds, 1 tsp cumin seeds, and black peppercorns. Let them cool completely, then grind into a fine powder.

Heat oil in a pan and add cumin seeds. When they splutter, add red chilies, curry leaves, and onion. Saute until golden.

Stir in the capsicum, ginger-garlic paste, and cook for 2-3 minutes. 

Add the mushrooms and salt. Saute on high heat till the mushrooms release water and shrink. 

Cook until the mushrooms are almost dry. Add in the prepared pepper masala, green chilis, and lemon juice, and mix well.

Garnish with chopped coriander leaves and serve the mushroom pepper fry with paratha, yogurt, or any dip of your liking.