1¼ cup mushrooms sliced if needed halved
½ cup or 1 onion sliced thinly
1 to 2 green chilies deseeded slit(optional)
½ cup capsicum julienned
1 tsp pepper corn
¼ to ½ tsp saunf (¼ for mild flavor)
½ tsp cumin
2 garlic cloves chopped
1 sprig curry
Salt as needed
1 large tomato deseeded or pureed (about ¾ cup if chopped, 1 cup cubed large)
1 tbsp oil or ghee
. Powder saunf and pepper together. Set aside.
. Saute garlic and cumin in oil until they begin to smell good.
. Add tomatoes or puree, salt and turmeric. Cook until the tomato mixture turns thick and soft.
. Saute capsicum, chilies and onions on a medium high flame until the raw smell of onions is gone.
. If you like to keep the onions and capsicum crunchy, skip now and add after the mushrooms are half done.
. Saute mushrooms for 2 to 3 mins.
. Add crushed pepper saunf and curry leaves. Fry for 2 to 3 mins.
. Cover and cook on a low heat until the mushrooms are done.
. Serve mushroom pepper fry with rice or roti.