CHENNAI: MUSHROOM PEPPER FRY
INGREDIENTS:
FOR TEMPERING:
FOR GRINDING:
INSTRUCTIONS
In a mixer jar, combine one tablespoon black peppercorns, 1/2 teaspoon fennel seeds, and 1/2 teaspoon coriander seeds. Grind them coarsely and set them aside.
Heat one tablespoon oil in a pan. Add 1/2 teaspoon cumin seeds and let them splutter. Then, add two small red chillies and a few curry leaves. Give it a quick mix.
Add the sliced onion and one teaspoon ginger garlic paste. Sauté until the onion turns golden.
Toss in 300 grams of cleaned mushrooms. Keep the flame on medium-high and sauté. The mushrooms will release water.
Continue sautéing until the mushrooms become dry, maintaining a medium flame.
Add the thinly sliced capsicum and sauté for two more minutes.
Introduce the prepared pepper mixture and sauté for an additional two minutes. Then, turn off the heat.
Serve and enjoy the dish while it’s hot.
MUSHROOM PASTA
INGREDIENTS:
INSTRUCTIONS: