Mushroom Pepper is a dish that I had in a restaurant with some nice spicy fried rice. Ever since, it has been in my to do list. I loved the combination of pepper and mushrooms along with crunchy capsicums. They were just the match made right!!!
The spice of pepper was just right and the vegetables were perfect and crunchy!! I paired it with roti's. You could pair them with a nice spicy fried rice too...
What you need:
- Mushrooms - 2 packs (cut lengthwise in chunks)
- Capsicum - 2 (cut lengthwise)
- Onion - 2 (Julienned)
- Peppercorns - 1 tbsp
- Red chili powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Coriander leaves - a bunch
- Saunf - 1/2 tsp
- Curry leaves - a bunch
- Dry red chili - 1 (de - seeded roughly cut)
- Oil - 1 tbsp
- Ginger garlic paste - 1/2 tsp
How to go about it:
- Dry roast the peppercorns until aromatic and coarsely grind and keep aside.
- In a pan, add oil. Once hot add saunf, curry leaves and dry red chilies. Let the saunf splutter.
- Add the onions and keep sauteing until they are light brown. Add the ginger garlic paste and saute until the raw smell is off.
- Add the capsicums now and fry them until they shrink a little.
- Add the mushrooms. Once you add mushrooms, they will start to sweat their water out. Let all the water evaporate.
- Sprinkle the coarsely ground pepper powder, coriander powder, red chili powder and garam masala powder.
- Keep sauteing this mixture until all of them come together and cook this until the mushrooms are tender.
- Add salt finally and garnish with coriander leaves.
- Serve hot with phulkhas, chapathis or rotis
Njoy with your luved ones...