Mushroom Pepper Fry (Pepper Mushroom)

• servings: 2 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1¼ cup mushrooms (sliced)

1 small onion (sliced thinly, about ¼ to ⅓ cup)

1 green chili (deseeded & slit, optional)

½ cup capsicum (bell pepper julienned)

1 teaspoon black pepper corn

¼ to ½ teaspoon fennel seeds (saunf, ¼ for mild flavor)

½ teaspoon cumin seeds (jeera)

2 garlic cloves (chopped)

1 sprig curry leaves

¼ teaspoon salt (adjust to taste)

⅛ teaspoon turmeric

1 medium tomato (deseeded & chopped or pureed, optional)

1 tablespoon oil (or ghee)

Directions

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.

Nutrition

• Calories: 117 kcal
• Total Fat: 7 g
• Sodium: 8 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 3 g