Mareena's Recipe Collections

Spicy Mushroom Stir Fry is a dish we all love very much. I prepare it as a side dish for rice. I came across this recipe long back in Sigma’s blog Live to Eat. The first time I read the recipe, I was pretty intrigued with the ingredients. This preparation is totally different from what I was used to, and so I decided to take the risk. The risk was worth it. This dish has become one of our favourites and I am sure you will also like it.

Spicy Mushroom Stir Fry
Source: Live to Eat

Ingredients
Mushrooms- 200 gms
Diced capsicum- 1/4 cup
Diced onions- 1/4 cup
Fennel seeds- 1/4 teaspoon
Cumin seeds- 1/8 teaspoon
Cinnamon stick- 1″
Fenugreek seeds- 1/4 teaspoon
Curry leaves- a few
Red chilli powder- 3/4 teaspoon
Salt to taste
Oil- 1-1/2 tablespoons

Method

In a stir fry pan, heat 1/2 tbsp oil and add the sliced mushrooms. Sprinkle some salt on the mushrooms and saute on high heat till the excess moisture dries up. Remove the mushrooms from the pan and keep aside.
In the same pan, add 1 tbsp oil and add the cinnamon, fennel, cumin and fenugreek seeds. Saute till the spices start to brown. Reduce the heat all the way, and add the red chilli powder. Keep stirring till the mixture turns brown, taking care not to burn the spices.
Add the onions, bell peppers and curry leaves to the pan and stir well to combine. When the ingredients stops smoking, increase the heat, and stir fry till the onions are soft. Add the sauteed mushrooms and mix well and stir fry on high heat till the ingredients are well combined.