Restaurant style Mushroom Pepper Fry | Pepper Mushroom | Kaalan Pepper Fry

Mushroom & Capsicums sauteed with onions, freshly ground pepper and fennel powder

Updated with more pics on 25-Sep-2018

I am a huge fan of mushrooms ! By now, you all must be knowing that as mushroom recipes seems to make it's way out here often ;) The lesser the ingredients used in a mushroom recipe, the more I'm happy.. It's like that :D This recipe also falls in that category. No tomatoes, less ingredients, it's more of a saute or stir fry with some pepper powder and very few Indian spices ! This side dish is more of roti/phulka type and lesser of a rice accompaniment. But if you are an ardent mushroom lover, that will not stop you, will it? Now off to the quick and easy recipe.. 

My other recipes with mushrooms are Mushroom Dry Fry, Mushroom Do pyaza, Sauteed Mushrooms & Kadai Mushroom

Other mushroom recipes:
Mushroom Dry Fry
Sauteed Mushrooms

Serves: 2-3 persons

I Took: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

I Used:

Mushroom - 1 cup - cleaned and sliced Capsicum - ½ a capsicum - cut lengthwise Oil - 3 tbsp Onions - 1 medium no - sliced Green Chilly - 1 no - slit Ginger-Garlic paste - 1 tsp Coriander powder - 2 tsp Garam Masala - 1 tsp Salt - As needed Curry leaves - A sprig Coriander leaves - To Garnish

To Roast & Grind:

Pepper	-	1 tbsp
Fennel seeds/Sombu	-	1 tsp

The Way:

1. Dry roast the pepper and fennel seeds/sombu for 2-3 minutes. Allow it to cool and powder it coarsely in a mortar and pestle or mixie and keep aside

2.  Heat oil in a pan. Add the onions, green chilly and salt and saute

3. When it turns translucent add the ginger-garlic paste and saute for 2-3 minutes till the raw smell goes

4. Now add the coriander powder and garam masala and saute

5. Add the mushrooms and give a stir. Cover and cook for 5-6 minutes till the mushrooms are half-cooked. Do not add water. Mushrooms will start leaving water and will get cooked in that itself

6. Now add the powdered pepper-fennel masala and give a stir

7. Add the sliced capsicum and cook covered for another 4-5 minutes. Do not overcook. Let the capsicums be crunchy  

8. Add curry leaves and give a stir and switch off the flame

Garnish with coriander leaves and enjoy with hot rotis/phulkas

Regards,

Chitra