Mushroom Pepper Fry

We have been eating Mushrooms lately at home...The more I eat the more I am becoming a fan of it...I didn't know it was this easy to make one...After a day of class and assignments, a curry of mushrooms along with few Chapatis will never give you even a tiny bit of regret...Trust me this is equally satisfying like a bowl full of chicken curry...

To clean the Mushrooms I washed it and then dried with a paper towel immediately.

Then take each mushroom and remove the stem, and peel of the outer skin.

A youtube video I referred is here.

After cleaning it, quarter the mushrooms and set aside.

Using whole pepper, will give an enhanced flavor... So just before adding, grind the black pepper in a spice grinder.

Recipe :

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Recipe Source : Pazham Pappadam Payasam

1. Button mushrooms  -  10 - 12 (cut into quarter)
2. Onion                    -  1 diced finely
3. Garlic pods             -  2-3, chopped finely
4. Ginger                   -   1 tsp chopped finely.
5. Corinader Powder    -   1 tsp
6. Turmeric Powder     -   1/4 tsp
7. Pepper Powder       -   2 tsp (or less depending on the taste preference.)
8. Mustard Seeds       -   1/4 tsp
9. Oil
10. Salt.    

1. Heat some oil in a pan at medium heat.
2. Splutter mustard seeds.
3. Add finely chopped ginger and garlic and saute for a minute.
4. Add onions and sauté until it turns brown.
5. Add coriander powder and turmeric powder. Cook for a minute or two. The raw smell should be gone by then.
6. Add pepper powder and saute for a minute.
7. Now add the quartered mushrooms, salt. Saute until everything is mixed well.
8. Reduce the heat to a low flame. Cover the lid and let it cook for sometime (around 12-15 minutes). Mushroom has water water content and will ooze out water as it gets cooked. 
9. Mushrooms will attain a darker shade and will reduce the size a bit after it is cooked.
10. For a dry version, open the lid and cook till all the water evaporates.
11. Serve hot and enjoy...:).

Thanks, Pazham Pappadam Payasam for introduing me to this dish.