PEPPER - 1 TBSP

firstly, in a small mixi jar take 1 tbsp pepper, ½ tsp fennel, ½ tsp cumin and ½ tsp coriander seeds.

1

BLEND - COARSE PASTE

blend to coarse powder without adding any water. keep aside.

2

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.

3

ONION - HALF SLICED

also, add 1 inch ginger and ½ onion

4

SAUTE WELL

saute until onions shrink slightly.

5

MUSHROOM - 300 GRAMS

further, add 300 grams mushroom and stir fry on high flame.

6

MOISTURE RELEASES

saute until onions shrink slightly and moisture is released.

7

CAPSICUM - HALF

further, add ½ capsicum and stir fry for 2 minutes

8

PEPPER MASALA

now add the prepared pepper masala powder and ½ tsp salt.

9

MIX WELL

mix well making sure all the spices are well coated.

10

READY TO EAT

finally, enjoy mushroom pepper fry with phulka or rice.

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