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

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
