Chettinad Mushroom Pepper Fry
This vibrant and easy to make dish would be a perfect addition to your weeknight dinner repertoire!
Ingredients
- 6 cups White button or Chestnut mushrooms (cleaned and sliced)
- 2 Bell pepper(medium) (diced)
- 1 Onion (large) (finely chopped)
- 5 cloves Garlic (finely chopped)
- 1 inch Ginger (grated or chopped)
- 1 tablespoon Red chile Powder (adjust according to taste)
- 1 ½ tablespoon Coriander powder
- 1 ½ tablespoon Black pepper (freshly ground)
- 1 teaspoon Black Mustard
- 6-7 Fresh curry leaves (chopped)
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 tablespoon Avacado Oil
Instructions
- Heat the oil in a large frying pan.
- Add the mustard, cumin and fennel seeds to the heated oil. It should start spluttering in a few seconds. Saute for 30 seconds.
- Add the curry leaves. Saute for a few seconds. Add the chopped onions and cook for a few minutes.
- Now add the ginger and garlic. Mix and let it cook for a couple of minutes.
- Add the green pepper. Season with salt, coriander and chile powder. Mix well and cook for 3-4 minutes.
- Mix in the mushrooms and let it cook for a 4-5 minutes until done. Add the ground pepper and more salt if required.
- Serve hot with rice or chapati/naan.
Notes
- You can add tomatoes as well to the recipe to add volume and more flavor.
- Adjust the chile powder and black pepper amount according to your personal taste.
- I highly recommend enjoying this dish fresh but it can be stored in the fridge for a couple of days or frozen for up to 2 weeks.