Mushroom Pepper Fry

 Mushroom pepper fry is a popular dish in one of Indian restaurants here. Mushrooms and green pepper cooked and seasoned with black pepper-fennel seed powder and garnished with fresh curry leaves. A low fat dish that can be served as a side dish with roti. I got the recipe from a friend and made it for lunch today. Oh the aroma of pepper and fennel!

Ingredients:

1 Tablespoon oil (preferably sesame oil) 

1 teaspoon cumin seeds

2-3 dried red chili

10- 15 fresh curry leaves

1 onion, sliced

20 mushrooms (white or baby Bella), sliced

1 small bell pepper, sliced

1/2 teaspoon ginger garlic paste

salt to taste

1 Tablespoon black peppercorn

1 teaspoon fennel seeds

1/2 teaspoon fenugreek seeds (methi seeds)

                                                              

Method:

1. Dry roast peppercorn, fennel seeds and fenugreek seeds. Allow to cool and powder in a blender. Keep aside.

                                           

2. Heat oil in a large pan. Add cumin seeds and red chili. Saute for a minute. Add curry leaves.

                                                               

3. Add sliced onion and cook until translucent. Add ginger garlic paste and cook for a minute.

                                                               

4. Add sliced mushroom. Cook well about 7-8 minutes. Add salt. 

                                             

5. Add green pepper. Give a quick saute. Pepper needs to be crunchy.

                                                              

6. Sprinkle powdered spice. Gently mix together. 

                                             

 Remove from stove. Serve with roti or rice.