In qatar there is a South Indian restaurant and we tried mushroom pepper gravy and was so spicy. I thought of trying that immediately and to a surprise it came out perfectly the same.
This suits well with parratha. Try this for sure and let me know how it came for you.
- Mushroom – 500 gm
- Shallots – 2 medium sized
- Green chilly – 4 chopped
- Ginger – 1 inch finely chopped
- Garlic – 7 finely chopped
- Tomato – 1/2 chopped
- Soya sauce – 1 tbspn
- Tomato sauce – 1 tbspn
- Chilly sauce – 1 tspn
- Garam masala – 1 tbspn
- Black pepper powder – 2 tbspn
- Coriander leaves – garnish
- Corn flour – 1 tspn
- Sesame oil
Set all ingredients ready
Finely chop the mushrooms
Take a vessel. And add 2 tbspn sesame oil.
Once oil gets hot add finely chopped garlic and ginger.
Then add the finely chopped onions and green chilly.
Once it turns golden brown add tomatoes.
Then add soya sauce.
Then the tomato sauce.
Next the chilly sauce.
Now add the chopped mushrooms.
Add half a glass water.
Once mushrooms get cooked completely add minimum amount of salt. And then the black pepper powder. Let it boil for 10 minutes.
Mix 1 tspn corn flour in water and add in to it. And garnish with coriander leaves. Simmer for 5 more minutes.
Mushroom pepper gravy is ready to be served.