Mushroom Pepper Fry
Mushroom Pepper Fry is a flavorful and spicy dish featuring button mushrooms, capsicum, black pepper, and additional spices. This dish is incredibly straightforward, quick to prepare, and results in a deliciously spicy culinary delight.
Ingredients
- 2 tablespoons coconut oil (can also use sunflower oil or peanut oil)
- ½ teaspoon mustard seeds
- 92 grams onions or 1 large onion or 1 cup thinly sliced onions
- ½ teaspoon Ginger Garlic Paste
- 250 grams white button mushrooms – rinsed and chopped or sliced
- 115 grams capsicum or 1 medium to large bell pepper or 1 cup sliced bell peppers
- 1 green chili sliced or chopped
- 9 to 10 curry leaves (chopped) or 2 teaspoons chopped curry leaves, can also add 1 teaspoon curry leaves or 4 to 5 curry leaves (chopped)
- 1 tablespoon black peppercorns – crushed to a coarse powder in a small grinder
- 1 teaspoon fennel seeds – crushed to a coarse powder in a small grinder
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- 1 pinch turmeric powder (ground turmeric)
- salt as required
- 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Preparation
- Firstly take 1 tablespoon black pepper + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder.
- Grind to a coarse powder. Set aside.
- Also slice and chop the onion, mushrooms, capsicum and chillies. Rinse the mushrooms before chopping them.
Making Mushroom Pepper Fry
- Heat coconut oil in a frying pan. Keep heat to a low.
- Add mustard seeds and let them crackle.
- After the mustard seeds crackle, then add 1 cup thinly sliced onions.
- Mix the onions very well and sauté on a low to medium heat, till they start to turn light golden.
- Then add ginger-garlic paste and sauté for a few seconds till the raw aroma of ginger-garlic goes away.
- Now add the sliced mushrooms.
- Mix very well and sauté mushrooms on a medium heat.
- First the mushrooms will release a lot of water.
- Continue to saute till all the water has evaporated and the mushrooms are almost cooked.
- Then add 1 cup sliced bell peppers and mix well.
- Sauté the capsicum slices till they are half-cooked. They should have some crunch in them.
- Then add sliced or chopped green chillies and chopped curry leaves. Mix well.
- Now add the coarsely powdered black pepper and fennel seeds together with coriander powder, cumin powder and a pinch of turmeric powder.
- Mix all the spices very well with the mushroom and capsicum mixture.
- Season with salt.
- Mix again and then switch off the heat. Check the taste of mushroom pepper fry. Add more salt if required.
- Add 2 tablespoons chopped coriander leaves. Stir to mix.
- Serve mushroom pepper fry hot with chapati or roti.
Notes
- The dish is spicy and pungent due to the addition of black pepper. If you want, you can reduce the black peppers to ½ tablespoon. Also fennel seeds can be reduced to ½ teaspoon.
- Capsicum (green bell pepper) can be skipped. If skipping capsicum in the recipe, then reduce the black pepper to ½ tablespoon and fennel to ½ teaspoon.
- Instead of coconut oil, you can opt to use sunflower oil or any neutral flavored oil.
Nutrition
Calories: 203kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 669mgPotassium: 609mgFiber: 6gSugar: 7gVitamin A: 2035IUVitamin C: 172mgCalcium: 78mgIron: 2mg
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