Mushroom pepper fry recipe – How to make mushroom pepper fry recipeTweet
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 :
Prep Time : 10 mins
Cook Time : 20 mins
Servings : 4 persons
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.
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.
Then add sliced capsicums and fry for 2-3 minutes on a low flame. Add chopped mushrooms and mix well.
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.
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)
Delicious mushroom pepper fry is ready to be served. Serve it hot with rotis or variety rice or steamed rice and curry.
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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