Dry roast the black whole peppercorns for a while, grind the roasted peppercorns into a smooth powder and keep aside.
Heat a pan with oil, add the finely chopped onion and saute until translucent.
Add the ginger garlic paste and stir until the raw smell disappears, now add the mushroom pieces, coriander powder, red chilli powder, garam masala powder with enough salt and cook in simmer; mushroom will leave water and get well cooked in simmer.
When the water evaporates add the ground pepper powder and curry leaves and cook in simmer for few minutes until the mushrooms get well coated with pepper powder.
Serve hot with rotis or any rice dishes.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.