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.
For best results follow my detailed step-by-step photo instructions and tips.
¼ to ½teaspoonfennel seeds(saunf) (¼ for mild flavor)
½teaspooncumin seeds(jeera)
2garlic cloves chopped
1sprig curry leaves
¼teaspoonsalt(adjust to taste)
⅛teaspoonturmeric
1mediumtomatodeseeded & chopped or pureed (optional)
1tablespoonoilor ghee
How to make the recipe
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.