Mushroom Pepper Roast

🔥 Prep

• Clean the 250 g Mushroom thoroughly and slice them into halves or quarters depending on size.
• Finely chop the 1 pc Onion.
• Slit the 2 pcs Green Chillies lengthwise.
• Coarsely crush the 1.5 tsp Black Pepper using a mortar and pestle or a rolling pin.
• Measure out the 1 tsp Mustard Seeds, 0.5 tsp Fennel Seeds, 1.5 tbsp Oil, and 1 tsp Salt and keep them ready near the stove.

🔥 Cook

• 1. Heat 1.5 tbsp Oil in a wide, heavy-bottomed pan or kadai over medium heat until shimmering.
• 2. Add the 1 tsp Mustard Seeds and 0.5 tsp Fennel Seeds; let them splutter for 30 seconds until fragrant.
• 3. Add the chopped 1 pc Onion and slit 2 pcs Green Chillies; sauté for 5-6 minutes until the onions turn golden brown and translucent.
• 4. Add the sliced 250 g Mushroom and 1 tsp Salt; mix well to combine with the onions.
• 5. Increase heat to medium-high and stir-fry for 8-10 minutes until the mushrooms release their moisture and it evaporates completely, and the mushrooms start to brown at the edges.
• 6. Sprinkle the crushed 1.5 tsp Black Pepper over the mixture; stir continuously for 2-3 minutes until the pepper coats the mushrooms evenly and the raw aroma disappears.
• 7. Check for salt and spice levels, adjust if necessary, then turn off the heat. Let the roast rest in the pan for 2 minutes to allow flavors to meld.

🔥 Serve

• Transfer the Mushroom Pepper Roast to a serving bowl.
• Garnish with a few curry leaves fried in a teaspoon of oil (optional) for extra aroma.
• Serve hot as a side dish with Steamed Rice, Sambar, and Rasam or alongside Chapati / Parotta.