Black Pepper Mushroom

1 Tbsp Whole Black Pepper (2 tbsp) Yields: 2 tbsp + 1 tsp coarsely ground

Dry roast whole black pepper for 2 to 3 minutes, take it out, coarsely powder it with mortar and pestle.

1 Tbsp Oil (2 tbsp)
1/2 Tsp Fennel Seeds (1 tsp)
1 Sprig Curry Leaves

1 Cup Big Onion, Thinly Sliced (2 cups)
1/2 Tsp Ginger, Grated (1/2 tbsp)
1/2 Tsp Garlic, Grated (1/2 tbsp)

When I cooked with Costco mushroom pack, I added 1 pound and 2.73 ounces bell pepper - red, yellow, orange and green bell peppers
1/4 Red Bell Pepper, Julienned
1/4 Orange Bell Pepper, Julienned
1/4 Yellow Bell Pepper, Julienned

8 Oz White Mushroom, Chopped (3 Cups Chopped) (24 ounces, Costco Pack)

1/2 Tsp Coriander Powder (1/2 tbsp)
1/4 Tsp Garam Masala Powder (1/2 tsp)

Heat oil in a pan, add fennel seeds, curry leaves and saute for a minute.

Add onion, saute till onion turns light brown, about 5 minutes in medium flame. Add  ginger and garlic, scute for a minute.

Add bell peppers, saute for 5 minutes in medium flame.

Add mushroom, saute for 5 minutes in medium flame.

Add freshly ground black pepper powder, coriander powder, garam masala powder and mix well.

Close the pan and cook for 5 minutes in medium flame.

3/4 Tsp Salt (2 tsp)
Cilantro Leaves, Chopped, to Garnish

Add salt, mix well, switch off the stove and mix with cilantro.

Taste Note: Tastes AWESOME
Yields: 1 and 1/2 Cups
Source: sharmispassions