Mushroom Pepper Fry


  • Mushrooms - 250 gms, white catch mushrooms 


  • Green capsicum - 1, substantial, slash into chomp estimated pieces 


  • Onion - 1, substantial, cut 


  • Green bean stews - 1, opening 


  • Garlic - 3 cloves, finely minced 


  • Ginger - 1/2", finely minced 


  • Lemon juice - 1 tsp (discretionary) 


  • Curry leaves - a sprig 


  • Dark peppercorns - 3/4 tsp, crisply ground 


  • Oil - 2 tbsps 


  • Salt to taste 


  • Coriander leaves for topping 


 Technique

  1. Clean mushrooms of all its earth and trim the stems. Place them in salted bubbling water for a mt. Strain and pat dry with a spotless towel. Cut them and put aside. 
  2. Include oil in a wok or overwhelming bottomed vessel. Once hot, include garlic and saute for a couple of secs. Try not to smolder them. Include the cut onions, minced ginger, green bean stew and curry leaves and saute for 3 mts. 
  3. Include the capsicum pieces and saute on medium high for 4-5 mts, hurling continually so they don't blaze. 
  4. Include the cut mushrooms, place cover and cook on medium fire until delicate and cooked. Mix occasionally. On the off chance that there is any fluid, cook till the fluid is consumed. Build fire and hurl the mushrooms so they don't blaze. 
  5. Include dark pepper powder and salt and blend. Turn off fire, include lemon squeeze and blend. Uproot to a serving bowl and enhancement with crisp coriander leaves and serve warm. 


Tips 

  • You can include a tomato at the season of sauteing mushrooms. 


  • In the case of utilizing tomato, preclude lemon juice.