Spicy Mushroom Pepper Fry

Spicy Mushroom Pepper Fry: A Delicious Way to Enjoy the Benefits of Vitamin D

Are you looking for a way to incorporate more vitamin D into your diet? Look no further than mushrooms! Not only are they a great source of this essential nutrient, but they can also be turned into a delicious dish that even picky eaters will love.

Introducing Spicy Mushroom Pepper Fry, also known as mushroom varuval. This dish packs a flavorful punch with the addition of roasted black pepper and fennel seeds. Plus, it's versatile enough to serve as a starter, a side dish for jeera rice, or even alongside rotis and chapatis.

If you or your family members aren't big fans of spicy food, don't worry – simply adjust the amount of pepper powder to your liking. And for those who prefer a milder flavor, green bell peppers can be used in place of the red variety.

You may also like Mushroom Biryani. Give this Spicy Mushroom Pepper Fry recipe a try and let us know what you think in the comments below!

Spicy Mushroom Pepper Fry 2016-09-19 05:11:45

Spicy Mushroom Pepper Fry

Serves 3
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 200 grams button mushroom
• 1 tsp whole black pepper
• 1 red bell pepper
• 1 medium-sized red onion
• 1 tsp ginger garlic paste
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp fennel seeds
• 1&1/2 tbsp oil
• as needed salt
• few curry leaves
• some coriander leaves for garnishing

Instructions

• First of all, clean the mushroom properly and remove the stem.
• Then, cut the mushroom, onion and bell pepper lengthwise and keep them aside.
• Finally, dry roast the black pepper till a nice aroma comes and powder it coarsely and keep it aside.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heat, fry fennel seeds and curry leaves until spluttering.
• Then add onion and saute until it turns golden brown.
• Then add ginger garlic paste and saute till it's raw smell goes.
• Also, add red capsicum and saute for one minute or until it shrinks a bit.
• Then add mushroom and saute well.
• Then add all the powders (except the pepper powder) and salt and mix well.
• Turn the heat to low and cover the pan with a lid, and cook until mushrooms start to leave the water. Stir well.
• Then add roasted pepper powder and mix well.
• There is no need to add water because the water that comes from the mushroom will be enough to cook.
• When the gravy becomes thick switch off the heat and finally, garnish it with coriander leaves.

By Santhi Therese
The Indian Claypot