Mushroom-Capsicum Fry
Pan-fried until the edges go dark and crispy, this mushroom fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 1/2 kg Mushrooms — cut into half each
- 3 nos Onion — diced
- 1 nos Capsicum — diced
- 1 tsp Ginger — julienned
- 1 tsp Garlic — julienned
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 3 tbsp Oil
- Salt As rqrd
Preparation
Step 1
Pour oil into a kadai and heat it and cook musrooms (cut into half )in that oil till the water from the mushroom dries up.
Step 2
Add diced onions, ginger, garlic and capsicum and fry till onion becomes light brown.
Step 3
Add turmeric powder, chilli powder, coriander powder, salt and garam masala and mix it well.
Step 4
Cover the kadai with a lid and keep it in a low flame for 10 minutes.
Step 5
When it is cooked, remove from fire and serve hot with rotis and parathas.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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