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Earthy mushrooms tossed in a fiery, aromatic blend of freshly cracked black pepper and fennel seeds. This quick South Indian stir-fry is a perfect side dish for rice or roti, ready in under 30 minutes.
For 4 servings
Preparation
Sauté Aromatics (Tempering)
Build the Masala Base
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Earthy mushrooms tossed in a fiery, aromatic blend of freshly cracked black pepper and fennel seeds. This quick South Indian stir-fry is a perfect side dish for rice or roti, ready in under 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 169.76 calories per serving with 4.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Mushrooms
Finishing Touches
Incorporate thinly sliced bell peppers (capsicum) or green beans along with the onions for added crunch and nutrition.
For a richer, semi-gravy version, add 2-3 tablespoons of coconut milk or cashew paste at the end and simmer for a couple of minutes.
While button mushrooms work well, you can also use cremini, shiitake, or oyster mushrooms for a different flavor and texture profile.
Add small cubes of par-boiled potatoes along with the mushrooms for a more filling side dish.
Mushrooms are a good source of antioxidants like selenium and ergothioneine, which help protect body cells from damage caused by free radicals and oxidative stress.
The beta-glucan in mushrooms and the piperine in black pepper can help enhance immune function, making your body more effective at fighting off infections.
Black pepper can stimulate digestive enzymes, while fennel seeds are known to aid digestion and reduce bloating. The fiber from mushrooms and vegetables also promotes a healthy gut.
This dish is low in calories and fat, making it an excellent choice for those managing their weight. Mushrooms provide a meaty texture and satiety without adding significant calories.
Yes, it is a relatively healthy dish. Mushrooms are low in calories and a good source of B vitamins, potassium, and antioxidants. The use of fresh spices like black pepper and turmeric also adds health benefits. To make it even healthier, you can reduce the amount of oil used.
One serving of this Mushroom Pepper Fry (approximately 165g) contains around 160-180 calories, depending on the amount of oil used. It's a light and flavorful side dish.
This recipe is naturally vegan as it does not contain any dairy or animal products. Just ensure you use vegetable oil instead of ghee.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving. The texture is best when fresh.
This dish pairs wonderfully with South Indian meals like sambar rice, rasam rice, or curd rice. It also works great as a side for roti, chapati, or naan, and can even be used as a filling for wraps or sandwiches.
Mushrooms have high water content. To prevent them from becoming watery, make sure to cook them on medium-high heat in a wide pan without overcrowding it. Do not cover the pan, and wait for all the released water to evaporate completely before finishing the dish.