|
|
2 tablespoons Coconut Oil
1 teaspoon Mustard Seeds
1.5 teaspoons chopped Ginger
1.5 teaspoons chopped Garlic
8-10 Curry Leaves
2-3 dried Red Chillies
1 medium Onion finely chopped
2 tablespoons Tomato Paste
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon Garam Masala
3/4 teaspoon ground Black Pepper
1 teaspoon Salt
600 grams (6.25 cups) Mushrooms washed and cut in half
Heat oil in a large kadhai or wok. Add mustard seeds, ginger, garlic, curry leaves, dried red chillies and stir fry for two minutes till you can start smelling all the aromatics.
Add onions and cook till translucent. Add tomato paste, coriander powder, cumin powder, chilli powder and garam masala and cook the tomato paste for 2-3 minutes on high heat till you can see oil droplets around the sides.
Add the mushrooms, pepper and salt and cook on high heat, tossing regularly for a few minutes till the mushrooms leave water and reduce slightly in size. Cooking on high heat prevents them from becoming soggy. Once the mushrooms are cooked, turn off the heat and serve.
Simple, easy south Indian mushroom pepper fry is a great way to use mushrooms in sabji. Spicy, peppery, this is best served with malabar parottas and rice
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
