Peper Mushroom

Peper Mushroom (semi gravy).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

#.Heat the oil in a non-stick pan over medium heat. Add the chopped garlic and sauté for 2 minutes until it becomes fragrant. #.Add the chopped onions to the pan. Cook until they become translucent and slightly change color. Stir in the sliced green capsicum and sauté for another 3 minutes. #.Tumble the sliced mushrooms into the pan. Cook for 2 to 3 minutes, stirring occasionally. #.Add the chili powder and black pepper powder. Sauté the mixture for another 5 minutes. The ingredients will be almost fully cooked, and the excess water released by the mushrooms should be completely evaporated. #.Pour in 1/4 cup of water and season with salt. Sauté for a final 2 to 3 minutes until the flavors bring everything together into a light coating. 1. Heat the oil in a non-stick pan over medium heat. Add the chopped garlic and sauté for 2 minutes. #.Add the chopped onions to the pan. Cook until they become translucent and slightly change color. Stir in the sliced green capsicum and sauté for another 3 minutes. #. Add the Mushrooms: Tumble the sliced mushrooms into the pan. Cook for 2 to 3 minutes, stirring occasionally. #.Add the chili powder and black pepper powder. Sauté the mixture for another 5 minutes. The ingredients will be almost fully cooked, and the excess water released by the mushrooms should be completely evaporated. #.Pour in 1/4 cup of water and season with salt. Sauté for a final 2 to 3 minutes until the flavors bring everything together into a light coating. #.Turn off the heat. Garnish generously with fresh coriander leaves. Serve hot alongside warm Roti or flaky Parattas.