Mushroom Pepper Fry

INGREDIENTS:

Mushroom 500 grams sliced
Onion 2 large size thinly sliced
Capsicum 1 thinly sliced
Ginger-Garlic Paste 1 tsp
Green Chilis 1-2 slit
Oil 2 tbsp
Curry Leaves 1 sprig
Red Chilis 1-2
Peppercorns 2 tbsp
Cumin Seeds 2 tsp
Fennel Seeds 1 tsp
Lemon Juice 1 tsp
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.

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