A belated GMT: Mushroom Pepper Fry

So I have been MIA for quite some time. The reason? I have been traveling a lot the past two weeks. First it was Phoenix. V had a week long conference and I tagged along. I managed to do a quick post about the four layer chocolate cake while I was there, but that was about it. We came back Sunday, the week before last. I was home for two days and then I left for a 4 day vacation to New York, sans V.

It was my second time in New York, though the first actually doesn’t count. I was in first grade the first time I went there, and don’t remember my visit at all. So according me it didn’t count. But this one does. And it was the most amazing vacation I have had after a long time. And OMG I am in loooooove with the city! Thanks to my friends and V’s cousin I was able to do a lot- all the tourist-y stuff like Times Square, Wall street, view of Statue of Liberty and the non conventional stuff as well- a 15 mile bike tour of lower Manhattan and Brooklyn! I will share more of my trip to New York in a later post, but for now I must tell you I am totally hungover on the place. I got back Monday early morning, and every time I see something related to New York on TV, I feel like crying. Yes, I miss the city THAT much!

Anyway, life must go on and you must make the best of the situation you have. So I am back to the regular routine of my life- cooking, cleaning, gymming, training for the triathlon (though right now I highly doubt my ability to complete it) and yes I am also back to the whole reason for my sanity- blogging.

I have had a box of mushrooms in my refrigerator which should have been cooked way, way back (so that people don’t question my decisions, I won’t mention how long and just let you guess). So while thinking of a new way to use that box, and googling for recipes I found a recipe for mushroom pepper fry. I did add my variations to the recipe but more or less its the same idea.

I also got to use my home grown jalapenos and bell pepper in the recipe. Yesterday, I made bhindi from the okras I plucked from my garden!

This dish is fairly quick to make, requiring few ingredients to put it together. Thus it was the perfect way to get me back into the cooking mode.

Mushrooms have a high content of protein, making this a quick, healthy side to any meal. You can serve this dish as an appetizer or even as a side dish with roti/parantha or some noodles or rice. I made some fried rice to accompany the mushroom pepper fry.

Curry leaves is what gives this dish a south indian flavor. In fact this dish is fairly common in those parts and more popularly goes as Kaalaan Milagu Varuval or Milagu Kalan Varuval. 

Tip: Before frying the Mushroom use some towel/paper to remove the water content. This helps in reducing the frying time and help in frying the mushrooms properly.

4.7 from 3 reviews

MUSHROOM PEPPER FRY

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe type: appetizer, side, vegetarian, vegan, gluten free

Serves: 2

Ingredients

• 8 ounce box button Mushrooms
• 1 onion
• 4 green chillies, finely chopped (I used 3 jalapenos)
• 1 Capsicum/bell pepper, chopped into bite sized pieces
• Bunch of curry leaves
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tbsp freshly ground pepper
• 2 garlic cloves, minced
• ½ tsp finely chopped ginger
• salt, to taste
• 2 tbsp olive oil

Instructions

1. Wash the mushroom well, removing any dirt. Remove the stem of mushrooms and chop the mushrooms into quarters.
2. Chop the onions into wedges.
3. In a pan, heat 1 tbsp of olive oil, and sauté the sliced onions. When they get translucent add curry leaves and sauté in high flame until dry.
4. Add chopped bell peppers, green chillies and fry for another 3-5 minutes. Remove this mix and keep in a bowl you plan to spread the dish in.
5. In the same empty pan, add 1 tbsp olive oil.
6. Once the oil is hot add mustard seeds and cumin seeds and let sizzle for a few seconds. Add in the ginger and garlic. Add in the chopped mushrooms Cook it well until the mushroom becomes tender. Add a pinch of salt to mushrooms.
7. Add the cooked onions mixture and mix both well. Add in freshly ground pepper. Cook for 2-3 minutes covered and then cook on high till all moisture evaporates. Adjust seasoning.
8. Serve hot with fried rice, noodles or roti (Indian tortilla).

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