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A subtle mushroom recipe cooked with aromatic spices. The recipe can also be cooked without capsicum, but one will miss the delicate flavour they lend to the dish. A perfect dish for winters to serve with hot rice and ghee.

     Cuisine                                   Preparation Time                                   Serves                           Type
South Indain                                      40 Minutes                                                3                                  Veg.



2 tbsp Azafran’s  Cold Pressed Coconut oil (can also use sunflower oil or groundnut oil)
½ tsp mustard seeds
1 large onion; or thinly sliced
½ tsp ginger-garlic paste
200 g White button mushroom; rinsed and chopped or sliced
1 large Capsicum or bell pepper; sliced (optional)
1 Green chili, chopped
10 curry leaves (chopped) 
1 tbsp Black pepper; crushed coarsely
1 tsp Fennel seeds; crushed
½ tsp Coriander powder 
½ tsp Cumin powder 
1 pinch of Turmeric powder
Salt as required
2 tbsp Coriander leaves; chopped


Heat 2 tbsp Coconut oil in a pa. Add ½ tsp mustard. Once it crackles, add the onions and sauté until golden brown.

Add the ginger garlic paste followed by the mushroom. Sauté till the water evaporates from the mushroom and it is completely cooked.

Add the Bell pepper/Capsicum, green chilli, curry leaves and mix well.

Add grounded black pepper, fennel seeds, coriander, cumin and turmeric powder.

Blend well. Season with salt.

Garnish with coriander leaves and serve hot.


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