Tamil Nadu

Mushroom pepper fry

Name: Mushroom pepper fry
Total time: 25 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 2 packs quartered button mushroom; 5 tsp cooking oil (vegetable oil); 1/2 tsp fennel seeds; 2 sprigs curry leaves; 1 medium sliced onion; 2 tsp ginger garlic paste; 1 small chopped tomato; 1/4 tsp turmeric (ground turmeric); 1/2 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 2 tsp freshly crushed black pepper; Salt, to taste; 1 tsp lemon juice; a handful coriander leaves (cilantro)

Black pepper, curry leaves and mushrooms. A heat that creeps up politely.

25 minTime

6 gProtein each

hotSpice

Pepper before chilli3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

142kcalsame

6 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom2 packs, quartered

Cooking oil (vegetable oil)5 tsp

Fennel seeds½ tsp

Curry leaves2 sprigs

Onion1 medium, sliced

Ginger garlic paste2 tsp

Tomato1 small, chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Coriander powder (ground coriander)1½ tsp

Black pepper2 tsp, freshly crushed

Saltto taste

Lemon juice1 tsp

Coriander leaves (cilantro)a handful

Method

6 steps

1Wipe the mushrooms with a damp cloth and quarter them. Don't soak them.
2Dry roast the pepper and fennel for a minute, then crush coarsely.
3Heat oil, add curry leaves and onion. Cook until golden. Add ginger garlic paste.
4Add tomato, turmeric, chilli and coriander powders. Cook until mushy.
5Turn the heat up, add the mushrooms and salt, and cook.
6Add the crushed pepper and fennel, toss until the masala clings. Finish with lemon and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Mushroom pepper fry

Black pepper, curry leaves and mushrooms. A heat that creeps up politely.

25 minTime

6 gProtein each

hotSpice

Pepper before chilli3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

142kcalsame

6 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom2 packs, quartered

Cooking oil (vegetable oil)5 tsp

Fennel seeds½ tsp

Curry leaves2 sprigs

Onion1 medium, sliced

Ginger garlic paste2 tsp

Tomato1 small, chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)½ tsp

Coriander powder (ground coriander)1½ tsp

Black pepper2 tsp, freshly crushed

Saltto taste

Lemon juice1 tsp

Coriander leaves (cilantro)a handful

Method

6 steps

1Wipe the mushrooms with a damp cloth and quarter them. Don't soak them.
2Dry roast the pepper and fennel for a minute, then crush coarsely.
3Heat oil, add curry leaves and onion. Cook until golden. Add ginger garlic paste.
4Add tomato, turmeric, chilli and coriander powders. Cook until mushy.
5Turn the heat up, add the mushrooms and salt, and cook.
6Add the crushed pepper and fennel, toss until the masala clings. Finish with lemon and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom pepper fry

Make it your way

Ingredients

Method

Mushroom pepper fry

Make it your way

Ingredients

Method

Make it a meal