Zesty Pepper Mushroom
Grab that packet of mushroom from the pantry and toss up this quick appetiser.
1. In a pan, heat oil. Crackle mustard seeds.
2. Add methi seeds, cinnamon, cloves, curry leaves and shallots. Saute on a medium flame for 5 minutes.
3. Add schezwan fried rice masala, black pepper and mushroom. Toss well.
4. Add water as required and cover and cook for 5 minutes.
5. Once cooked, check for salt and thin down with coconut milk depending on consistency of gravy required.
6. Garnish with coriander leaves and serve.
Preetha Srinivasan
Preetha�s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.
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