Lebanese Style Spicy Mushroom Capsicum Fry

 

Lebanese Style Spicy Mushroom Capsicum Fry  

This recipe is inspired by “Batata harra”, a Lebanese spicy potato dish. I have made some modifications to give an India touch to this recipe with mushrooms and capsicum. Best server with roti, ghee rice, or fried rice. 

Serves : 2 

Preparation time : 30 minutes 

Cooking time : 20 minutes 

Ingredients : 

🍄1 cup Mushroom diced 

🫑1/4 cup capsicum diced 

🧅 3 onion sliced 

🧄8-10 Garlic chopped 

🌶 10 dried red chili 

🥄1/2 tsp Garam Masala Powder 

🥄 1 tsp fennel seeds 

🥄 2 tsp Coconut oil 

🧂Salt 

Method : 

1. Soak dried red chili for about 30 mins, and ground into a fine paste 
2. Ground fennel seeds into a coarse powder
3. In a pan, add coconut oil and chopped garlic and roast until crisp 
4. Then add finely sliced onion and roast for about 5 minutes on medium flame 
5. Then add chopped mushroom and roast crisp ( mushrooms will leave the water so cook on high flame) 
6. Now add the chili paste and salt required 
7. Once the water starts to disappear add chopped capsicum 
8. Mix well and add garam masala powder and roast for 2 minutes 
9. Then add grounded fennel seeds and mix well. 
10. Cook for 3 minutes on medium flame 
11. Turn off heat and serve hot 

 

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