Mushroom Pepper Fry

Ingredients

• 15-20 Button Mushrooms (Cubed)
• 1 Large Onion Finely Chopped
• 1 small Tomato Finely Chopped
• 1 tsp Ginger Garlic Paste
• 1 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1.5 tsp Black Pepper Powder
• Large Pinch of Asafoetida
• Salt as needed
• Fresh Curry Leaves

Instructions

1. 1

   In a heavy bottomed pan, heat oil. Add mustard seeds and as they splutter, add fresh curry leaves and asafoetida.

2. 2

   Add finely chopped onions and fry until light golden brown. Add ginger garlic paste.

3. 3

   Fry for a couple of minutes and then add finely chopped tomatoes. Let them cook for 3-4 mins on low flame.

4. 4

   As they begin to turn mushy, add spice powders – red chilli powder, turmeric powder, coriander powder. Cook for 4-5 mins on low flame.

5. 5

   Now add cubed mushrooms. Cook until the mushrooms are half done on low flame. It should take about 5 mins.

6. 6

   Add salt as needed. The mushrooms will leave enough water and that should help cook them.

7. 7

   Continue cooking until the mushrooms are shrunken and are cooked. Add black pepper powder. Mix well.

8. 8

   After cooking for another 5-7 mins on low flame, switch off the heat.

9. 9

   Serve hot with rice, any variety rice or brinji and roti.