PREPARATION

1. In a blender, add 2 tablespoons black peppercorns, 2 teaspoons fennel seeds and blend it well.

2. Heat 60 milliliters coconut oil in a pot, add 1 teaspoon mustard seeds and stir well.

3. Add 220 grams onions and fry till translucent.

4. Then, add 1 teaspoon ginger garlic paste and saute for 1 - 2 minutes.

5. Now, add 400 grams mushrooms and mix it well.

6. Cook for 7 - 10 minutes.

7. Add 165 grams bell pepper and mix it again.

8. Cook for another 3 - 5 minutes.

9. Now, add 2 teaspoons green chili, 1 1/2 teaspoons curry leaves and mix it well.

10. Add 1/4 teaspoon turmeric and mix it again.

11. Add the blended mixture, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well.

12. Cook for another 3 - 5 minutes.

13. Garnish with coriander.

14. Serve hot.