Spicy Mushroom Pepper Fry

Mushroom is enriched with vitamin D. So I wanted to cook mushroom once in a week. But the taste of mushroom is bland. My younger son never eats mushroom. Hence I wanted to spice up the dish. Nowadays he likes to eat it. This spicy Mushroom Pepper Fry can be served as a starter, side dish for jeera rice or even can be served with Rotis and chapatis. So try it out and share your comments!

You may also like Mushroom Biryani.

Mushroom Pepper Fry

Mushroom pepper fry is also called as mushroom varuval. The nice aroma of the roasted black pepper is one of the highlights of this recipe. Adding of fennel seeds are also adds more taste to this dish. You can also add green bell pepper instead of red bell pepper. If you want less spice, then add only 1/2 tsp of pepper powder and salt according to your taste. You can also serve this mushroom pepper fry as a side dish along with sambar rice or even with curd rice.

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

Serves 2    Mushroom is enriched with vitamin D. So I wanted to cook mushroom once in a week. But the taste of mushroom is bland. My younger son never eats mushroom. So I wanted to spice up the dish. Now a days he likes to eat it.So I wanted to share this recipe with all you friends.                             Print        Prep Time   00:05        Cook Time   00:15        Total Time   00:20

Prep Time   00:05        Cook Time   00:15        Total Time   00:20                      Ingredients

1. button mushroom -200 grams
2. whole black pepper -1 tsp
3. red bell pepper -1
4. medium-sized red onion -1
5. ginger garlic paste -1 tsp
6. red chili powder -1/2 tsp
7. coriander powder -1/2 tsp
8. turmeric powder -1/4 tsp
9. garam masala -1/2 tsp
10. fennel seeds -1/2 tsp
11. oil -1&1/2 tbsp
12. salt as needed
13. few curry leaves
14. some coriander leaves for garnishing          Instructions
15. First of all, clean the mushroom properly and remove the stem.
16. Then, cut the mushroom, onion and bell pepper in lengthwise and keep it aside.
17. Finally, dry roast the black pepper till a nice aroma comes and powder it coarsely and keep it aside.          How to cook mushroom pepper fry
18. Meanwhile, heat a pan with oil over medium heat.
19. When the oil heat, fry fennel seeds and curry leaves until spluttering.
20. Then add onion and saute until it turns golden brown.
21. Then add ginger garlic paste and saute till it's raw smell goes.
22. Also add red capsicum and saute for one minute or until it shrinks a bit.
23. Then add mushroom and saute well.
24. Then add all the powders (except the pepper powder) and salt and mix well.
25. Turn the heat to low and cover the pan with lid, cook until mushrooms start to leave the water. Stir well.
26. Then add roasted pepper powder and mix well.
27. There is no need to add water because the water that comes from the mushroom will be enough to cook.
28. When the gravy becomes thick switch off the heat and finally, garnish it with coriander leaves.         By Santhi therese    The Indian Claypot https://theindianclaypot.com/

Spicy Mushroom Pepper Fry

Serves 1
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 in lengthwise and keep it 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 lid, 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