Ingredients:Mushroom - 200 grams
Curry leaves - 1 handful
Pepper powder - 1 1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1 pinch
Preparation:Heat oil in a pan and splutter mustard seeds. When spluttered add fennel seeds and then curry leaves.
Now add mushrooms and salt. Lower flame to medium, mix well and allow to cook with closed lid.
When cooked, increase flame, add pepper powder and stir continuously.
When water is completely evaporated and it starts to bubble in oil, remove from flame and serve with rice. The taste cant beat any mushroom recipe.