MUSHROOM PEPPER FRY
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Oil – 2 tbsp
  • Whole spices – 1 bay leaf, 2 green cardamom, 2 cloves, 1 “ cinnamon stick
  • Cumin seeds – 1 tsp, divided
  • Onion, chopped – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Curry leaves – a sprig
  • Green chilli, chopped – 2 nos
  • Tomato, chopped – 1 no
  • Turmeric powder – a pinch
  • Mushroom – 150 grams
  • Salt as required
  • Cilantro – to ganish
  • Lemon juice – 1 tbsp
To crush
  • Black pepper – 1 tsp
  • Garlic – ½ tsp
  • Cumin seeds – ½ tsp
For the seasoning
  • Butter – ½ tbsp
  • Crushed items
  • Coriander powder – ½ tbsp
  • Cumin power – ½ tbsp
  • Red chilli powder - ½ tbsp
  • Cilantro – ½ tbsp
Instructions
  1. Heat oil in a wide open pan and add the whole spices. Add in half a tsp of cumin seeds, followed by chopped onion. When they turn translucent, add turmeric powder and ginger garlic paste.
  2. When the raw aroma disappears add curry leaves. Add green chillies followed by tomatoes. Sauté well and simmer. Meanwhile wash and cut the mushrooms.
  3. After the tomatoes are well cooked add the mushrooms and sauté well. Add in half a cup of water. Cover and cook for couple of minutes.
  4. While the mushrooms are getting cooked, heat a seasoning ladle (or a small pan), add butter and season with crushed garlic, pepper and cumin seeds. Also, add all the powders and cilantro to the seasoning. Give a quick stir and add to the mushroom gravy. Add salt. Cook until all the water is evaporated and you get the nice and dry mushroom fry (or make it as a semi gravy according to your choice)
Recipe by MyEdibleCravings at http://myediblecravings.com/mushroom-pepper-fry/