Mushroom Pepper Fry

Instructions

1. 1

   Preparation

   • Gently wipe the mushrooms with a damp paper towel to clean them. Avoid washing them as they absorb water. Slice them to a uniform thickness (about 1/4 inch).
   • Using a mortar and pestle or a spice grinder, coarsely crush the black peppercorns. Freshly crushed pepper is key for the best flavor.
   • Keep all other ingredients (chopped onions, tomatoes, etc.) ready.
2. 2

   Sauté Aromatics (Tempering)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the fennel seeds and curry leaves. Let them sizzle and become fragrant, which should take about 30 seconds.
   • Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
   • Stir in the turmeric powder, coriander powder, and salt. Mix well and cook the spice powders for about a minute until they are fragrant and the oil starts to separate from the masala.
4. 4

   Cook the Mushrooms

   • Increase the heat to medium-high and add the sliced mushrooms to the pan. Toss well to coat them evenly with the masala.
   • Initially, the mushrooms will release a lot of water. Continue to cook, stirring frequently, for about 8-10 minutes.
   • Allow all the water to evaporate completely. The mushrooms should be well-cooked and start to get a light golden-brown color on the edges.
5. 5

   Finishing Touches

   • Once the mushrooms are dry and fried, reduce the heat to low. Add the coarsely crushed black pepper and garam masala.
   • Stir-fry for 1-2 minutes on high heat, ensuring the pepper coats the mushrooms well and releases its pungent aroma.
   • Turn off the heat. Squeeze in the fresh lemon juice and garnish with chopped coriander leaves. Give it a final toss and serve immediately.