Category: Dinner, Festive Recipes, Healthy Cooking, Lunch, Summer Recipes, Traditional
Cuisine: Kerala
Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins
Mushrooms are a rich in Vit B, which is not very much available in vegetarian diet. It has no carbs and rich in water content. Hence it can be eaten without guilt by people who are in their weight loss journey. Also, the cooking process is very quick . Mushrooms are so versatile that they can be used in curries, soups, pizzas, pulav and even biryanis. It can be combined with any vegetable to make a filling dish. I have combined mushrooms with capsicum on a kerala base. The true flavors from freshly crushed pepper/Jeera and subtle spices cooked in coconut oil, will definitely make this mushroom capsicum fry a great side with some hot rotis/phulkas. Don’t miss to try this lip smacking dish for a cold winter dinner.
Ingredients
Adjust Servings
- Dry Roast and Grind
Instructions
- Dry roast pepper-Jeera and coarsely grind them.
- Heat a tbsp of coconut oil. Add cinnamon , fennel, green chilli, chopped garlic-ginger, chopped coconut and curry leaves.
- Add sliced onions with turmeric powder and salt. Saute until onions become soft. Now add sliced mushrooms and cook until mushroom reduce in size. Add coriander powder and cook till raw smell goes off.
- Now add capsicum . Add freshly coarsed pepper-jeera powder. Let it coat thoroughly. Cover and cook for 3-4 mins until mushrooms and capsicum are cooked. Garnish with coriander leaves. Turn off stove and add lemon juice if you wish. Serve with chappathi or rotis.
