Mushroom pepper fry recipe – How to make mushroom pepper fry recipe

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Mushroom pepper  fry is a delicious and healthy side dish made with mushrooms, black pepper and green capsicum.  Mushrooms are low in calories, fat free, cholesterol free and low in sodium, yet they are loaded with essential nutrients  and good source of iron and vitamin D. 

Mushroom pepper fry goes well with rotis as well as flavoured rice.  Mushroom is a good combination with  capsicum.  Black pepper and fennel seeds added to this dish makes it more flavourful and tasty.  It is a simple stir fry recipe which can also be used as an appetizer.  I have not used red chilli powder here, as the spiciness  comes from green chillies and black pepper used in this recipe.  Do try to include mushrooms in your daily diet for a healthy lifestyle.  Now for the recipe..

Other mushroom recipes :

Mushroom masala

Matar mushroom

Spicy mushroom curry

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Prep Time : 10  mins

Cook Time : 20 mins

Servings :  4 persons

Indian cuisine

INGREDIENTS

Button mushrooms – 4 cups

Green capsicums – 2 (small sized) (sliced vertically)

Onions – 2 (chopped finely)

Green chillies – 2 to 3

Ginger-garlic paste – 1 teaspoon

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Salt to taste

Cooking oil – 2 tablespoons

Curry leaves – 10

Chopped coriander leaves for garnishing

TO GRIND TO A DRY COARSE POWDER

Black pepper corns – 1  tablespoon

Fennel seeds  or saunf – 1/2 teaspoon

HOW TO MAKE OR PREPARE MUSHROOM PEPPER FRY RECIPE

Clean the black spots on the  mushroom with a clean damp cloth. Wash the mushrooms in running water. Then pat it dry with a clean cloth.  Chop the mushrooms into small thin slices. Set aside.

Take the peppercorns and fennel seeds in a mixer grinder and grind to a dry coarse powder.  Keep it aside.

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Heat oil in a non-stick pan or kadai on medium flame.  Add mustard seeds, cumin seeds, curry leaves and green chillies.  When the mustard seeds stops spluttering and cumin seeds turn light brown, add chopped onions and ginger-garlic paste.  Saute till the onions become translucent.

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Then add sliced capsicums and fry for 2-3 minutes on a low flame.  Add chopped mushrooms and mix well.

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Close the pan with its lid and cook on low to medium flame for 5-6 minutes.  Open the lid and saute till all the moisture is well absorbed by the vegetable and becomes dry.  Then add turmeric powder, coriander powder and garam masala.  Mix well.

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Sprinkle the pepper-saunf powder and combine together.  Cook for another 2 minutes on a low flame. Finally garnish with chopped coriander leaves.  (sorry for the blurred pic)

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Delicious mushroom pepper fry is ready to be served.  Serve it hot with rotis or variety rice or steamed rice and curry.

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NOTES/TIPS

No need to add water, while cooking, as mushrooms has got lot of water content.

Add peppercorns according to the spiciness required by you.

 

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