Mushroom Capsicum Pepper Fry is something i make often at home… especially on veg days when you need something healthy, attractive, colorful and tasty too! 🙂 Hey… anything to make the folks at home eat those veggies is my motto and this is one such dish which everyone will eat with no complaints whatsoever! 😆 This will pair well with sambar or rasam sadham… my favorite combo would be thayir sadam with this varuval, heavenly!
Mushrooms are an iffy food for many but they are the most versatile vegetable which though not a star quietly adds a ton of “Umami” flavor to any dish. Here’s how I use them to make them zing and dance in your mouth! BTW this trio (mushroom, green & red capsicum ) works well with non veg items too.. combine them with shrimp or chicken… yummo!
Ingredients
- Button White Mushrooms – 10 (sliced)
- Green Capsicum – 1/2 cup (sliced)
- Red Capsicum – 1/2 (sliced)
- Onion – 1 cup (sliced)
- Green Chili – 5 (slit open)
- Ginger Garlic paste – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 2 teaspoons
- Black peppercorns – 2 teaspoons (freshly ground)
- Salt – 3/4 teaspoon or taste
- Sugar – a pinch
- Cumin seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Curry leaves – 10 leaves
- Coriander leaves – 1 teaspoon (chopped)
- Oil – 3 tablespoons
Lets see how to make this Mushroom Capsicum Pepper Fry…
Heat oil and add cumin seeds, fennel seeds and curry leaves.
Let them sizzle a bit.
Add in ginger garlic paste at this stage.
Fry the ginger garlic paste in that oil until its gets lightly browned.
At this stage add in thinly sliced onion along with green chilies.
Saute well until translucent.
Meanwhile make a coarse powder with the black pepper corns and keep aside.
Now its time to add capsicum. I have used both green and red to make it colorful plus… red peppers are naturally sweet and compliment well with mushroom. Saute them for few seconds in that onion mixture.
Add in coriander powder at this stage.
Followed by the chopped mushrooms.
Now add in ground black pepper powder, turmeric powder, salt and a pinch of sugar. Throw in few curry leaves too.
Saute this mixture over low medium flame until browned. This step involves atleast 10 minutes… slow roasting will cook the peppers, mushroom will release water which will help the masala blend with the veggies. The entire mixture will brown evenly and give a crisp finish. Once done… you may garnish with coriander leaves.
Some mushroom recipes to try..
Notes
- Serves 3
- Adding a pinch of sugar keeps the color of peppers intact.
- There is no tomatoes or chilli powder in this recipe. The dish gets its heat from green chilli and black pepper powder. You may adjust to suit your taste.
- Slow roasting is the key to get the dish perfect… coriander powder needs to be sauteed well otherwise it will give a raw smell.
- You may use any one color capsicum or combine red & green. I kind of liked green & red with mushroom. Yellow & orange capsicum does go well…
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