Pepper Mushroom

Pepper Mushroom - Nandita Pai Shirali
 
Ingredients:

Button Mushrooms - 200 gms
Pepper Corns - 1 tbsp
Onion - 1 big, sliced
Fennel Seeds - 1/4 tsp
Dry Red Chillies - 2-3
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Oil - 2 tbsp
Curry Leaves - a few
Salt as needed

 Method

Crush the pepper corns into coarse powder and keep aside. Roughly crush the fennel seeds as well.
Heat oil in the pan, toss in the roughly crushed fennel seeds, dry red chillies and onions. Saute till the onions caramelise.
Add in the ginger garlic paste, turmeric powder, chilly powder, coriander powder and salt. Mix well and fry well for about 2 minutes.
Toss in the cleaned and diced mushrooms and mix well so as to ensure the spice mixture coats the mushrooms well.
Add the curry leaves and saute. Adding in the curry leaves towards the end of the cooking, ensure the aroma of the curry leaves stay fresh. Note: Don’t add water because the salt releases the water in the mushroom so cover and cook well.

Finally throw in the crushed black pepper powder and mix well. Switch off the stove and serve hot with rice.

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