Step 1

Firstly take 1 tablespoon black pepper + 1 teaspoon fennel seeds in a dry grinder or a coffee grinder.

Step 2

Grind to a coarse powder. Keep aside.

Step 3

Also slice 1 large onion, 200 grams mushrooms, 1 medium to large capsicum and 1 green chili.

Step 4

Heat 2 tablespoons coconut oil in a pan.

Step 5

Add 1/2 teaspoon mustard seeds and let them crackle.

Step 6

After the mustard seeds crackle, then add 1 cup thinly sliced onions.

Step 7

Mix the onions very well and saute on a low to medium flame, till they start to turn light golden.

Step 8

Then add 1/2 teaspoon ginger-garlic paste and saute till the raw aroma of ginger-garlic goes away.

Step 9

Now add the sliced mushrooms.

Step 10

Mix very well and saute mushrooms on a medium flame.

Step 11

First the mushrooms will release a lot of water.

Step 12

Continue to saute till all the water has evaporated and the mushrooms are almost cooked.

Step 13

Then add 1 cup sliced bell peppers and mix well.

Step 14

Saute the capsicum slices till they are half cooked. They should have some crunch in them.

Step 15

Then add 1 green chili, sliced or chopped and 2 teaspoons chopped curry leaves and mix well.

Step 16

Now add the coarsely powdered black pepper and fennel seeds along with 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and a pinch of turmeric powder.

Step 17

Mix all the spices very well with the mushroom and capsicum mixture.

Step 18

Season with salt.

Step 19

Mix again and then switch off the flame. Check the taste of mushroom pepper fry. Add more salt if required.

Step 20

Add 2 tablespoons chopped coriander leaves. Stir.

Step 21

Serve mushroom pepper fry hot with chapatis or rotis.