Monday, December 29, 2014



I love mushrooms and you will find recipes for Achari Khumb and Mushroom Chettinad elsewhere in this blog. Here is one more.

Mushrooms and bell peppers are both amongst my favourites so this recipe which I got from my friend, Rama Kini really excited me. The stir fry can be made in different variations as described below. I chose to have it without too much gravy but did use corn flour and Red Chilly Sauce. I skipped the green chillies.

This dish is easy to make as both mushrooms and bell pepper take very little time to cook. The different colours of the bell pepper adds to the visual appeal of the dish.

  • Mushrooms, 200 gms
  • Bell Pepper, (preferably, red, yellow and green), 1 and 1/2 cups
  • Garlic, 6-8 pods
  • Green Chillies, 2-3  * I did not use
  • Salt, to taste
  • Oil, 2 tbsp
  • Freshly ground Pepper, to taste
  • Corn Flour, 1 tbsp
  • Soya Sauce or Red Chilly Sauce or Tomato Ketchup, as per taste

Chop mushrooms into fairly big pieces
Slice bell peppers to thin strips
Mince 6-8 garlic pods
Slit 2-3 green chillies
In a pan, heat 2 tbsp of oil. When it gets heated add minced garlic and saute for about 1 minute
Add the slit green chillies and stir
Add the chopped mushrooms and salt. This leaves water.
Stir till the mushrooms are cooked and all the water has dried
Now add the bell peppers and saute without overcooking as the bell peppers should remain crisp
Finally add some freshly ground pepper and mix well

* If you want it with a little gravy, add some corn flour and water to make a corn flour slurry
mixed with sauce of your choice. Add this at the end before taking off the flame
* To make butter garlic mushrooms, add butter instead of oil and omit green chillies

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