Mushroom Pepper Fry

If you like mushrooms to retain their crunch when you prepare it, then you should certainly try this recipe. It is a quick starter or side dish which is prepared on high flame to ensure the mushrooms retain their bit and don’t become soft and mushy!

Mushroom Pepper Fry does not require too many ingredients and you will mostly have it all ready in your pantry. I like to add some color to this dish by add different coloured bell peppers. However, if you don’t want those, you can skip it as well.

Few things to keep in mind

  • Spice Mix: The main spice mix for this consists of a coarse powder of peppercorns, fennel seeds, coriander seeds and cumin seeds. You can adjust the quantity of this spice mix that you add depending on the level of spiciness you need for the dish.
  • Green Chillies: The number of green chillies added can also be adjusted as per the level of spiciness needed. You can skip the chillies too.


Ingredient List

  • Cooking Oil – for tempering
  • Mustard Seeds – ¼ tsp
  • Ginger – ½ inch piece, ground coarse
  • Garlic – 5-6 cloves, ground coarse
  • Green Chilli – 1-2, split lengthwise (adjust as per spiciness required)
  • Turmeric Powder – a pinch
  • Mushroom – 200 gms, quartered
  • Capsicum – 1 small or ½ of a medium size, cut in juliennes
  • Curry Leaves – 1 or 2 springs
  • Salt – as needed

To grind into a coarse powder

  • Peppercorns – ½ tbsp
  • Fennel Seeds – ½ tsp
  • Coriander Seeds – ½ tsp
  • Cumin Seeds – ½ tsp

Step by Step Process

  1. Grind the whole spices – peppercorns, fennel seeds, coriander seeds and cumin seeds – into a coarse powder and keep it aside.
  2. In a pan, add some oil. Once the oil is hot, add the mustard seeds and once they splutter, add the ginger and garlic. Saute them till they lightly change color and are fragrant.
  3. Add the green chilli (if using) and saute it for a couple of seconds and then add the turmeric powder.
  4. Add the chopped mushrooms to the pan and cook them on high flame so that the water released is evaporated quickly and mushrooms don’t become too soggy.
  5. Once the water released from the mushrooms are fully evaporated, add the capsicum, curry leaves and salt and saute for another minute.
  6. Next, add the ground spices (you can add half first and then add the rest as per the spice levels required) and continue tossing around on high flame for another couple of minutes till the spices coat the mushrooms well. 
  7. Serve hot as a starter or as a side with rice or rotis!

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