MUSHROOM PEPPER FRY MASALA
There was a time years ago in India when mushrooms were available only during the monsoon season. These days, however, button mushrooms are available all through the year in supermarkets as they have become much more popular than before.
Mushrooms are good for health as they have immune-supporting nutrients. I therefore make mushroom dishes fairly often at home.
Elsewhere in this blog, you will find recipes for dishes made with mushrooms such as :-
Today's recipe is for an easy to make Mushroom Pepper Fry Masala which goes great with chappatis and rotis or with fried rice. I have adapted this from the YouTube video for Easy Mushroom Pepper Fry Masala from Padhu's Kitchen.
Pepper is the star ingredient in this recipe. It adds a lot of zing to the dish. You can tweak the recipe to suit your taste especially as regards the spice level.
I tried this out recently and we enjoyed it for lunch with chappatis.
- Button Mushrooms, 200 gms,
- Peppercorns, (Kali Mirch), 1 tsp ( to be dry roasted and ground)
- Fennel Seeds, (Saunf), 1 tsp ( to be dry roasted and ground)
- Oil, 2 tbsp
- Fennel Seeds, (Saunf) , 1 tsp
- Onion, 1
- Curry Leaves, a few
- Ginger Garlic Paste, 1 tsp
- Small sized Tomato, 1
- Turmeric Powder, 1/4 tsp
- Chilli Powder, 1/2 tsp
- Coriander Powder, 2 tsp
- Salt, to taste
Wash the button mushrooms and pat them dry. Cut/slice the mushrooms into two/four pieces.
Chop the onion and tomato
In a kadhai, dry roast 1 tsp of peppercorns and 1 tsp of fennel seeds on medium heat till the fennel seeds change colour
Transfer to a small mixer jar and grind these roasted ingredients to a powder. Keep aside.
In the same kadhai, heat 2 tbsp of oil and when it is hot add 1 tsp of fennel seeds and when they sizzle add the chopped onion and a few curry leaves and saute till the onion become translucent
Mix in a little salt and add the ginger garlic paste and saute till the raw smell goes and the onions turn slightly golden
Now add the chopped tomato, turmeric powder, chilli powder and coriander powder and mix well
Saute till the tomato becomes soft and mushy
To this add the chopped mushrooms and salt to taste
Cook covered on medium heat for a couple of minutes stirring from time to time till the mushrooms get done. There is no need to add any water as the mushrooms themselves will release their juices.
Once the mushrooms are cooked, add the roasted pepper-fennel powder prepared earlier
Mix well so that the mushrooms get well blended with the spices
Switch off the gas and transfer to a serving bowl
Serve the Mushroom Pepper Fry Masala with fried rice or chappatis