PEPPER - 1 TBSP
firstly, in a small mixi jar take 1 tbsp pepper, ½ tsp fennel, ½ tsp cumin and ½ tsp coriander seeds.
BLEND - COARSE PASTE
blend to coarse powder without adding any water. keep aside.
GHEE - 2 TBSP
now in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
ONION - HALF SLICED
also, add 1 inch ginger and ½ onion
saute until onions shrink slightly.
MUSHROOM - 300 GRAMS
further, add 300 grams mushroom and stir fry on high flame.
saute until onions shrink slightly and moisture is released.
CAPSICUM - HALF
further, add ½ capsicum and stir fry for 2 minutes
now add the prepared pepper masala powder and ½ tsp salt.
mix well making sure all the spices are well coated.
READY TO EAT
finally, enjoy mushroom pepper fry with phulka or rice.