Name: Mushroom Pepper Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Kerala, South Indian
Ingredients: 2 tablespoons coconut oil ((can also use sunflower oil or peanut oil)); ½ teaspoon mustard seeds; 92 grams onions (or 1 large onion or 1 cup thinly sliced onions); ½ teaspoon ginger garlic paste; 250 grams white button mushrooms (- rinsed and chopped or sliced); 115 grams capsicum (or 1 medium to large bell pepper or 1 cup sliced bell peppers); 1 green chili (sliced or chopped); 9 to 10 curry leaves; 1 tablespoon black peppercorns (- crushed to a coarse powder in a small grinder); 1 teaspoon fennel seeds (- crushed to a coarse powder in a small grinder); ½ teaspoon coriander powder ((ground coriander)); ½ teaspoon cumin powder ((ground cumin)); 1 pinch turmeric powder ((ground turmeric)); salt (as required); 2 tablespoons chopped coriander leaves ((cilantro))

Crisp at the edges and tender through the middle, Mushroom Pepper Fry is a gluten-free, vegan Kerala, South Indian main course made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 2
Category: Main Course
Cuisine: Kerala, South Indian

Ingredients

2 tablespoons coconut oil ((can also use sunflower oil or peanut oil))
½ teaspoon mustard seeds
92 grams onions (or 1 large onion or 1 cup thinly sliced onions)
½ teaspoon ginger garlic paste
250 grams white button mushrooms (- rinsed and chopped or sliced)
115 grams capsicum (or 1 medium to large bell pepper or 1 cup sliced bell peppers)
1 green chili (sliced or chopped)
9 to 10 curry leaves
1 tablespoon black peppercorns (- crushed to a coarse powder in a small grinder)
1 teaspoon fennel seeds (- crushed to a coarse powder in a small grinder)
½ teaspoon coriander powder ((ground coriander))
½ teaspoon cumin powder ((ground cumin))
1 pinch turmeric powder ((ground turmeric))
salt (as required)
2 tablespoons chopped coriander leaves ((cilantro))

Method

Preparation

Firstly take 1 tablespoon black pepper + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder.
Grind to a coarse powder. Set aside.
Also slice and chop the onion, mushrooms, capsicum and chillies. Rinse the mushrooms before chopping them.

Making mushroom pepper fry

Heat coconut oil in a frying pan. Keep heat to a low.
Add mustard seeds and let them crackle.
After the mustard seeds crackle, then add 1 cup thinly sliced onions.
Mix the onions very well and sauté on a low to medium heat, till they start to turn light golden.
Then add ginger-garlic paste and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
Now add the sliced mushrooms.
Mix very well and sauté mushrooms on a medium heat.
First the mushrooms will release a lot of water.
Continue to saute till all the water has evaporated and the mushrooms are almost cooked.
Then add 1 cup sliced bell peppers and mix well.
Sauté the capsicum slices till they are half-cooked. They should have some crunch in them.
Then add sliced or chopped green chillies and chopped curry leaves. Mix well.
Now add the coarsely powdered black pepper and fennel seeds together with coriander powder, cumin powder and a pinch of turmeric powder.
Mix all the spices very well with the mushroom and capsicum mixture.
Season with salt.
Mix again and then switch off the heat. Check the taste of mushroom pepper fry. Add more salt if required.
Add 2 tablespoons chopped coriander leaves. Stir to mix.
Serve mushroom pepper fry hot with chapati or roti.