Mushroom Pepper Fry - Rosy aunty

Recipe by Rosy Pinto 

Ingredients: 

To make the powder:

2 tsp black pepper corns

1 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp coriander seeds

Other ingredients:

200gms button mushrooms (rinsed, drained and sliced)

1 medium to large onion (finely sliced)

1 medium capsicum (finely sliced)

1/2 tsp ginger (finely chopped)

1/2 tsp garlic (finely chopped)

8 to 10 curry leaves (chopped)

2 tbsp coconut oil/ sunflower oil

1/2  tsp cumin or mustard seeds 

1/4 tsp turmeric powder

salt to taste 

2 tbsp chopped coriander leaves (optional)

Steps:

1. In a dry ingredients mixie jar, blend the peppercorns, fennel seeds, cumin seeds and coriander seeds to  a coarse powder without adding water. Keep aside. 
   
   
2. In a pan, heat oil.
3. Add cumin seeds, ginger and garlic. Fry until you get an aroma. 
4. Add onions, mix well and saute on a medium low flame till they start to turn light golden.(For quick cooking of the onion, add a pinch of salt)
5. Add mushrooms, mix well and saute them on a medium high flame until mushrooms shrink lightly and moisture is released. Continue to saute on medium flame till all the water has evaporated. 
6. Add capsicum, mix well and saute till they are half cooked and have some crunch in them.
7. Add curry leaves, mix and add prepared powder, turmeric powder, salt.
8. Mix all the spices very well with the mushroom and capsicum mixture and cook on low flame for a minute. 
9. Switch off the flame and add chopped coriander leaves and mix well (optional).
10. ENJOY!