Few fresh bell peppers, a whole basket full of hot chili peppers, some tomatoes & bitter gourds are a few things that I harvested from my yard a couple of days back; fresh, glossy & happy produce of my efforts through the summer.
Even though I am still in the rest mode and trying to devote only a little bit of my energy cooking these days, the super fresh vegetables needed to be used ASAP. I still do not have any idea what I am going to do with all that chili peppers, but in this recipe I did use up a few of the bell peppers & chili peppers. Look at the peppers – how gorgeous are they?
This is one quick recipe probably done in less than 20 minutes, very uniquely flavored with the nigella seeds and the very fragrant Asian sesame oil that I have used here.
Mushroom Pepper Fry
- 2 Bell Peppers
- 8 oz Button Mushrooms
- 6-7 Small Hot Chili Peppers (like Thai Bird), Slit
- 1/Teaspoon Nigella Seeds/Kalonji
- 1Teaspoon Sesame Seeds
- 1/2 Medium Onion
- 1/2 Large Tomato
- 1 Tablespoon Asian Sesame Oil
- A dash of Hot Sauce (Like Sriracha)
- A Slice of Fresh Lime
Chop the Bell Peppers, Onions & Tomato to almost same sizes – like rough squares.
Wash, & slice the mushrooms into thick slices. Dry them off with a paper towel.
Add oil to a skillet; add the nigella seeds & the sesame. Switch on the heat & let the oil heat up along with the spices. When the spices start to sizzle, add the small hot chili peppers in the oil. Be careful! The seeds might splutter. Toss the peppers & cook for a couple of minutes till they have brown spots on them.
Add the onions & the bell peppers in the pan. Cook quickly over very high heat for 1-2 minutes till the onions are translucent. Add the mushrooms & the tomato, a dash of Hot Sauce & Salt. Cook everything together at high heat, while tossing them frequently – till the water from the mushrooms & the tomato dries up.
Transfer to the serving dish & finish it off with some fresh lime juice. Serve hot as a side.
This is a great side dish; I know it is kind of a mixed cuisine thing with the sesame oil & the nigella seeds, but it did work out great on the flavor front. The mushroom are as earthy & meaty as can be & are very well complimented by the fresh crunch & heat of the peppers. Serve it with flat breads, with rice/pasta or even with meat or fish. Sending this to GYO – The Final Event for 2009, hosted by Andrea herself.