Mushroom Pepper dry fry (Serves 4)

We are starting a new section named “Reader’s Corner”  wherein we will be publishing recipes and pictures from individuals interested in displaying their culinary skills and experiences through our website. As the first entry we are delighted to present today’s recipe “Mushroom pepper dry fry. This dish was prepared and photographed by  Vinitha Chechi, from North Carolina.  Vinitha Chechi had stated that this dish is very  easy to make and is a hot favorite of her vegetarian family. This claim was validated by us as we made it quite a number of times and enjoyed its taste and flavor. So dear friends, try this recipe and tell us what you think…..

Button mushroom 1, 8 oz tub (cut into quarters)
Pepper powder 1 tsp
Onion 1 medium size finely chopped
Ginger - Garlic paste 1 tsp
Coriander powder 1 tsp
Salt  as needed
Oil  2 tsp

Preparation

Heat oil in a pan at medium heat. Add onions and sauté until it turns brown. Add ginger-garlic paste and mix well. Add coriander powder and pepper powder and cook for a minute or two. Now add the mushrooms, salt and let it cook covered for sometime ~ around 12-15 minutes. Mushroom, as it cooks oozes out water, now keep the pan open and cook until the water dries up completely (If u want u can add curry leaves). Cook the mushrooms preferable in an wide pan, that helps in fast cooking process.Your mushroom pepper dry is ready to serve. Goes so well with chappathis, rotis and parathas…