Mushroom Pepper Fry

Name: Mushroom Pepper Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g button mushroom (cleaned, halved or quartered if large); 2 pcs onion (medium, thinly sliced); 1 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs curry leaves (sprigs, leaves stripped); 1 pinch turmeric powder; 1 pinch salt; 1.5 tbsp black peppercorn (coarsely crushed using mortar-pestle); 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 tbsp coconut oil; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(85)

TASTE SCORE

8/10

Earthy button mushrooms tossed with coarsely crushed black peppercorns and aromatic curry leaves. A quick South Indian-style dry stir-fry that packs a punch of heat and deep, woody spice. Perfect as a side for roti, rice, or even tucked into a sandwich.

PREP

10m

COOK

15m

SERVES

1 KATORI

92 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the mushrooms and crush the pepper.
1.Wipe mushrooms clean with a damp cloth. Trim the stem ends and halve or quarter any large mushrooms.
2.Coarsely crush the black peppercorns using a mortar and pestle — keep the texture rough, not powdered.
temper · ~1 min
Temper the whole spices.
1.Heat coconut oil in a wide pan or kadai over medium heat.
2.Add cumin seeds and fennel seeds. Let them sizzle and turn fragrant (20-30 seconds).
TIPUse coconut oil if you can — it brings an authentic South Indian aroma that pairs beautifully with pepper.
saute · ~9 min
Sauté the onions and aromatics.
1.Add the sliced onions and slit green chilies. Sauté until the onions turn soft and golden at the edges (6-8 minutes).
2.Stir in the ginger-garlic paste and curry leaves. Cook for another minute until the raw smell disappears.
TIPDon't rush the onions — letting them turn light golden brown concentrates their sweetness, which balances the pepper heat.
fry · ~7 min
Cook the mushrooms until golden.
1.Add the prepared mushrooms and a pinch of turmeric. Toss well to coat.
2.Cook on medium-high heat, stirring occasionally. The mushrooms will release water — keep cooking until all the moisture evaporates and the edges turn golden (5-7 minutes).
TIPHigh heat is your friend once the water releases — it helps the mushrooms sear rather than stew.
saute · ~1 min
Season with pepper and salt.
1.Lower the heat. Sprinkle in the coarsely crushed black pepper and a pinch of salt.
2.Toss everything together and cook on low heat for 1 minute so the pepper coats the mushrooms without burning.
TIPAdding pepper at the end keeps its sharp, aromatic bite. If it cooks too long, the heat mellows and loses its punch.
garnish
Garnish with fresh coriander and serve hot.
Remove from heat. Scatter chopped coriander leaves over the top. Serve immediately with steamed rice, roti, or as a side dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms with a damp cloth instead of washing them to prevent waterlogging.
2
Crush peppercorns coarsely with a mortar and pestle for a rustic, crunchy texture.
3
Cook mushrooms on high heat after water releases to get golden, seared edges.
4
Add pepper at the very end to preserve its sharp, aromatic punch.
5
Let onions turn light golden to bring natural sweetness that balances the heat.
6
Leftover mushroom pepper fry can be refrigerated for up to 2 days in an airtight container.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This recipe is already vegan as written (coconut oil, no dairy). For extra richness, stir in a splash of cashew cream or coconut milk at the end.

low oil

Low-oil

Reduce coconut oil to 1 teaspoon and use a non-stick pan. The mushrooms' own moisture will prevent sticking. Perfect for those watching fat intake.

protein boost

Protein-boost

Add 200g of cubed paneer or firm tofu along with the mushrooms. Tofu soaks up the pepper and spice flavors beautifully, making it a more filling side.

spice rub