This simple mushroom pepper fry is amazingly flavorful, delicious and easy to make. This can be served with rice, roti or even with bread and wraps as a stuffing.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Side
- Cuisine: South Indian
Ingredients
- 1¼ cup mushrooms (sliced)
- 1 small onion (sliced thinly (about ¼ to ⅓ cup))
- 1 green chili (deseeded & slit (optional))
- ½ cup capsicum ((bell pepper julienned))
- 1 teaspoon black pepper corn
- ¼ to ½ teaspoon fennel seeds ((saunf) (¼ for mild flavor))
- ½ teaspoon cumin seeds ((jeera))
- 2 garlic cloves (chopped)
- 1 sprig curry leaves
- ¼ teaspoon salt ((adjust to taste))
- ⅛ teaspoon turmeric
- 1 medium tomato (deseeded & chopped or pureed (optional))
- 1 tablespoon oil (or ghee)
Method
- To make mushroom pepper fry, first make the spice powder. Add fennel seeds and black pepper to a grinder jar and powder them.
- Pour oil to a hot pan. Add cumin seeds and chopped garlic. Saute until the garlic smells good for a minute or so.
- Add tomatoes, salt and turmeric. Cook until the tomatoes break down and become mushy and soft.
- Next add capsicum, chilies and onions. Saute on a high flame until the raw smell of onions is gone.
How to Make Mushroom Pepper Fry
- Add mushrooms & fry on a high heat for 3 mins. If you see the mushrooms letting out moisture, stir fry on the highest heat until the mushrooms become slightly tender.
- Then add crushed pepper, fennel seeds and curry leaves. Fry for 2 to 3 mins until you begin to smell the spices good.
- Turn off when the mushrooms are done to your liking. Do not overcook as they become mushy. Remove mushroom pepper fry to a wide serving bowl and leave uncovered for a while to avoid building up moisture.
- Serve mushroom pepper fry with rice or roti. or stuff it to make wraps and sandwiches.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.