Mushroom Pepper Fry

Instructions

1. Rinse the mushrooms thoroughly, pat them dry, and cut them into halves or quarters, depending on their size. Set aside.

   

   

2. Heat oil in a kadhai or wok. Add mustard seeds and fennel seeds. Once they start to splutter, add the dry red chillies, chopped garlic, chopped ginger, and one sprig of curry leaves. Sauté for 1–2 minutes until fragrant.

   

3. Add chopped onions and cook until they are soft and slightly golden.

   

4. Stir in the tomato purée, then add coriander powder, cumin powder, and turmeric. Add a splash of water and cook the masala until the oil begins to separate.

   

5. Add the mushrooms along with coarsely ground black pepper, the remaining curry leaves, lemon juice, and salt. Toss to coat the mushrooms well with the masala.

   

   

   

6. Cover and cook on medium-high heat for 8–10 minutes until the mushrooms are cooked through. If any water remains, increase the heat and cook uncovered until it evaporates.

   

7. Sprinkle in the roasted cumin powder and fresh coriander leaves. Mix well, and turn off the heat.

   

8. Serve hot as a spicy starter or a delicious side dish.