Recipe- South Indian Style Mushroom Pepper Fry

A spicy South Indian Style Mushroom Pepper Fry that makes for a quick and tasty dinner or an evening snack! This mushroom pepper roast is spicy because we loooove pepper and always put lots of it. The tangy tomato paste that goes into it gives the dish an acidic hit. And this is a super-fast mushroom recipe, it literally takes about 15 minutes to put it all together.

Ingredients

2 tablespoons Coconut Oil
1 teaspoon Mustard Seeds
1.5 teaspoons chopped Ginger
1.5 teaspoons chopped Garlic
8-10 Curry Leaves
2-3 dried Red Chillies
1 medium Onion finely chopped
2 tablespoons Tomato Paste
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon Garam Masala
3/4 teaspoon ground Black Pepper
1 teaspoon Salt
600 grams (6.25 cups) Mushrooms washed and cut in half

Method

* Heat oil in a large kadhai or wok. Add mustard seeds, ginger, garlic, curry leaves, dried red chillies and stir fry for two minutes till you can start smelling all the aromatics.

* Add onions and cook till translucent. Add tomato paste, coriander powder, cumin powder, chilli powder and garam masala and cook the tomato paste for 2-3 minutes on high heat till you can see oil droplets around the sides.

* Add the mushrooms, pepper and salt and cook on high heat, tossing regularly for a few minutes till the mushrooms leave water and reduce slightly in size.

* Cooking on high heat prevents them from becoming soggy. Once the mushrooms are cooked, turn off the heat and serve.