Mushroom Pepper Fry (The BEST South Indian Recipe)
Mushroom Pepper Fry - This Mushroom Pepper fry is a homestyle, simple stir fry that is flavour-rich. Made with only a handful of ingredients, you can't go wrong with this and you will always wow your family!
Servings 4 people
Equipment
- Heavy Bottomed Pan
Ingredients
- 300 g Button Mushrooms*
- 3 tbsp Coconut Oil
- 2 inch Cinnamon Stick
- 1 large Red Onion
- 1/2 tsp Ginger Garlic Paste
- 1 small Tomato , I used apple tomato
- 1/4 tsp Fennel Seed Powder
- 1/4 tsp Pepper Powder
- 1/4 tsp Salt
- 3 sprigs Curry Leaves
- 3 tbsp Water
Instructions
Prep Work:
- Wash the mushrooms thoroughly. Cut them into halves or quarters based on the size of each mushroom.
- Mince the onions into tiny bits. Dice the tomato and set them both aside, separately.
Cooking:
- Heat the pan and pour the coconut oil into it. Once the oil is hot, add the cinnamon stick. Wait until you hear a splutter of some kind.
- Then add the onions and sauté until they are translucent and are beginning to brown around the edges. Quickly add the ginger garlic paste and stir it around.
- Now, add the tomatoes and salt. Sauté until the tomatoes turn mushy. Add the fennel seed powder and pepper powder and give it a mix.
- Add the chopped mushrooms and curry leaves. Mix it all well and splash the water onto the mushrooms. Soon, more moisture will come out of it which will help the mushrooms cook.
- Stir and Sauté until there is no water left. Mushroom Pepper fry is now ready!
Notes
- I mostly use button mushrooms for this recipe. But oyster mushrooms will go very well with this recipe.
- If you'd like the mushrooms to be more spicy, then add 1/4 tsp more pepper powder.
- Please follow the order that I've mentioned. Especially the curry leaves.
- Do not add more water and do not leave the pan unattended; it might burn.
- This mushroom pepper fry can be stored in the refrigerator in an airtight container for upto a day.