Mushroom Pepper Fry

MUSHROOM PEPPER FRY

INGREDIENTS (1 CUP = 240ML )

• 1¼ cup mushrooms sliced
• ½ cup onion (1 sliced thinly)
• 1 to 2 green chilies deseeded slit(optional)
• ½ cup capsicum or bell pepper julienned
• 1 tsp pepper corn
• ¼ to ½ tsp saunf (fennel seeds) (¼ for mild flavor)
• ½ tsp cumin or jeera
• 2 garlic cloves chopped
• 1 sprig curry leaves
• Salt as needed
• 1 large tomato deseeded & chopped or pureed
• 1 tbsp oil or ghee

HOW TO MAKE THE RECIPE

1. Powder saunf and pepper together. Set aside.
2. Making mushroom pepper fry
3. Saute garlic and cumin in oil until they begin to smell good.
4. Add tomatoes, salt and turmeric. Cook until the tomato mixture turns thick, mushy and soft.
5. Saute capsicum, chilies and onions on a medium high flame until the raw smell of onions is gone.
6. If you like to keep the onions and capsicum crunchy, skip this step and add after the mushrooms are half done.
7. Saute mushrooms for 3 mins.
8. Add crushed pepper saunf and curry leaves. Fry for 2 to 3 mins until you begin to smell the spices good.
9. Cover and cook on a low heat until the mushrooms are done.