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MUSHROOM PEPPER FRY
by
Gita Jaishankar
Calificación: 4.0
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.%3C/p%3E%3Cp%3E2.%20Onions,%202%20large,%20diced%20finely.%3C/p%3E%3Cp%3E3.%20Ginger-garlic%20paste,%201%20tablespoon.%3C/p%3E%3Cp%3E4.%20Curry%20leaves,%20a%20sprig.%3C/p%3E%3Cp%3E5.%20Chili%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3E6.%20Coriander%20powder,%201%20tablespoon.%3C/p%3E%3Cp%3E7.%20Turmeric%20powder,%20a%20pinch.%3C/p%3E%3Cp%3E8.%20Pepper%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3E9.%20Fennel%20seeds,%201/2%20teaspoon.%3C/p%3E%3Cp%3E10.%20Salt%20as%20per%20taste.%3C/p%3E%3Cp%3E11.%20Cilantro%20for%20garnishing.%3C/p%3E%3Cp%3EPreparation:%3C/p%3E%3Cp%3EHeat%20a%20pan%20with%20a%20tablespoon%20of%20oil.%20Once%20the%20oil%20is%20hot%20enough,%20add%20the%20fennel%20seeds%20and%20fry%20them%20for%20a%20few%20seconds.%20Now%20add%20the%20onions%20and%20curry%20leaves%20and%20saut%C3%A9%20for%20a%20few%20minutes%20until%20the%20onions%20are%20translucent.%20Add%20the%20ginger-garlic%20paste%20and%20fry%20for%20one%20more%20minute.%20Now%20add%20the%20chili%20powder,%20coriander%20powder,%20turmeric%20powder,%20and%20salt%20and%20keep%20saut%C3%A9ing%20for%20%20a%20few%20more%20minutes%20until%20the%20spices%20lose%20their%20raw%20smell.%20%20Now%20add%20the%20mushrooms,%20mix%20everything%20well,%20and%20cook%20closed%20for%20a%2010%20minutes%20under%20low%20flame%20until%20the%20mushrooms%20and%20cooked%20and%20the%20dish%20reaches%20the%20desired%20consistency.%20Add%20the%20pepper%20powder%20now,%20mix%20well,%20garnish%20with%20cilantro,%20and%20serve%20hot.%3C/p%3E){kind=link}