Mushroom Pepper Fry Recipe

Ingredients

• 4 garlic cloves
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon cumin seeds (jeera)
• 200 gram button mushrooms, diced into quarters
• 1 small size red bell pepper, diced
• 1 small size yellow bell pepper, diced
• 1 small size capsicum, diced
• 1 small size onion, diced
• 2 tablespoon sesame oil
• 1/2 tablespoon minced garlic
• 1 sprig curry leaves
• 1 small onion, finely chopped
• 1 teaspoon coriander powder
• 1/4 teaspoon Garam Masala Powder ((get recipe))
• 1/2 teaspoon salt or to taste
• 1/2 inch ginger, julienned
• 1 green chilli, julienned
• Handful of coriander leaves, chopped
• 1/4 teaspoon white sesame seeds

Instructions

1. 1

   Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.

2. 2

   Heat oil (coconut oil works best here!) in a heavy-bottomed pan.

3. 3

   Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.

4. 4

   Add mushrooms, season with salt and saute till they shrink and become golden.

5. 5

   Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.

6. 6

   Sauté for another 5 minutes until the peppers and onion are tender-crisp. Turn off the heat. Add a handful of chopped coriander leaves and toasted sesame seeds.

7. 7

   Serve mushroom pepper fry with flaky paratha.