Prep Time 10 minutes
Cook Time 15 minutes
- Button mushrooms 250 grams
- Green capsicum 1 large (chopped)
- Onion 1 large (chopped)
- Green chilli 2 (slit)
- Garlic 3 cloves (finely minced)
- Ginger ½ inch (finely minced)
- Lemon juice 1 teaspoon
- Curry leaves
- Black peppercorns ¾ teaspoon (freshly ground)
- Oil 2 tablespoons
- Salt to taste
- Coriander leaves for garnishing
Clean and slice the mushrooms
Clean mushrooms of all its dirt and trim the stems. Place them in salted boiling water for a minute. Strain and pat dry with a clean towel. Slice them and set aside.
Sauté the veggies
Add oil in a pan and when it turns hot, add garlic and sauté for a few seconds. Then add the sliced onions, minced ginger, green chilli and curry leaves and sauté for 3 minutes. Now add the capsicum pieces and sauté on medium high heat for 4-5 minutes. Toss all the veggies continuously to avoid burning.
Add the mushrooms with the veggies
Now add the sliced mushrooms, place lid and cook on medium flame until soft and cooked. Stir once in a while. If there is any liquid, cook till the liquid is absorbed. Increase flame and toss the mushrooms so that they do not burn.
Cook the rest and finally garnish with coriander leaves
Then add black pepper powder and salt and mix. Turn off flame and add lemon juice and mix properly. Transfer to a serving dish and garnish with coriander leaves. The dish is ready, serve hot.