Mushroom Pepper fry is a tasty, quick and healthy recipe which forms a perfect combo with both rice and rotis. The unique flavour and taste of this recipe is derived from the pepper and fennel mix. You can add a pinch of turmeric also if you love the taste of turmeric. In addition to this the use of bell peppers enhances its taste. In addition to serving with rice or rotis, this recipe makes superb filler for sandwiches and wraps.
Let’s begin…
Ingredients
- 5 cups mushrooms, thinly sliced
- ½ cup Onion, thinly sliced
- 2 Green chillies, slit
- ½ cup Bell Pepper, thinly sliced
- 2 Garlic cloves, chopped
- ½ cup fennel seeds
- One tsp. Pepper corns
- 1 Tomato, chopped
- A sprig of Curry leaves
- 1 tbsp. Oil
Method
- Powder fennel seeds and pepper corns in a mixer.
- Pour oil in a pan. Then sauté garlic, onion and cumin when the oil turns warm.
- Add tomatoes to the mix and sauté it till the tomatoes turn soft.
- Sauté bell pepper, curry leaves and chillies for a few seconds.
- Next add mushrooms and sauté for 2-3 minutes.
- Add crushed pepper and fennel mix to it.
- Cover and cook on low heat until the mushrooms are fully done.
- Serve hot mushroom pepper fry.
