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Mushroom Pepper Fry


  • 2 tsp oil

  • 1/2 tsp mustard seeds

  • 1 tsp cumin seeds

  • 2 dried red chilies

  • 1 onion, finely chopped

  • 2 tsp garlic, finely chopped

  • 2 tsp ginger, finely chopped

  • green chilies, finely chopped, to taste

  • 250 grams Majestic Mushrooms white/brown

  • 1/2 tsp coriander powder

  • 1/4 tsp turmeric powder

  • salt, to taste

  • 15 - 20 fresh curry leaves

  • 1/2 tsp fennel powder

  • 1 tbsp lemon juice

  • 1/2 cup Evergreen Fresh's garden peas

  • ground black pepper, to taste

  • 1 tsp ghee

  • Finely chopped Evergreen Fresh's coriander


  1. Pour oil into a large frying pan or kadhai over medium heat. Once the oil is hot, add in the mustard seeds. As they start to crackle, add cumin seeds and dried red chilies. Stir then add the onions. Sauté for 4 -5 mins till onions turn golden brown.

  2. Add garlic, ginger, green chilies and stir till nicely browned for 2 mins. Add the green peas and mix for a few mins.

  3. Add the mushrooms and mix thoroughly. Add in the coriander powder, turmeric powder and sauté for 3 mins or till any liquid dries up. Then stir in the curry leaves.

  4. Add in fennel powder, black pepper and lemon juice. Stir for a few minutes. Pour in the ghee and mix well. Garnish with coriander.

  5. Remove from heat and enjoy with chapatis, Malabar parottas or rice!

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