Do you love mushrooms? I do ! I do! Unfortunately it’s a high purine food ( which raises your uric acid levels ) so I have it once in 10 days.. 😦
I came across this recipe while browsing the blog Vegrecipesofindia..check out the website for more delicious vegetarian recipes and lovely shots! vegrecipesofindia for some mushroom recipe..and I made it quickly before I changed my mind! It would be delicious with some Jeera rice or a mild Veg pulao but since I was running late to work, and kids were hungry I just made some chappatis ( I usually have some chappati dough in the fridge) to go with it. Wallah..simple and filling dish..not to mention delicious. Try it out and let me know how you like it.
- 250g brown mushrooms, sliced thick
- 1 tsp mustard seeds
- 1 large onion, sliced thick
- 1.5 tsp minced garlic
- 1.5 tsp minced ginger
- 1 medium sized green pepper – sliced thick then halved ( I used yellow)
- 1 tsp fennel seeds + 1 tbsp black pepper- ground coarsely
- 1/2 tsp cumin powder
- 1 green chilly -sliced
- 1/4 tsp turmeric powder
Get a pan, pour in 2 tbsp coconut oil ( it’s awfully good for your health) or olive oil, add 1 tsp mustard seeds, once it pops, add the sliced onions. Give it a good stir and let it caramelize ( very important step to bring out the flavour in your dishes) lightly, then in goes the minced ginger and garlic. Stir fry till raw smell goes away.
Now add in the sliced mushrooms, saute till it’s dry ( mushrooms let out water when they cook), then add the capsicum and some salt, stir fry for a few minutes just enough but without losing the crunch. Green chilly goes in next. Now add the coarsely ground pepper and fennel, together with the chopped curry leaves. Stir fry for a few minutes allowing the pepper to cook through followed by the cumin powder and turmeric powder. A few more minutes on medium heat then off the stove. Stir in some chopped coriander leaves and let it sit for 10 minutes to let the flavour infuse.