Set a small pan over high heat & once it gets hot, lower the flame & add 1 tsp fennel seeds, 1 tsp cumin seeds & 2 tbsp black peppercorns, keep stirring & dry roast them over low flame until the cumin seeds turn light brown, then transfer them into a bowl, cool them down completely & grind into a fine powder.

Set a fry pan over high heat, add 2 tbsp oil & let it get hot.
Add 1 pinch cumin seeds & 1 pinch fennel seeds, 1 tbsp garlic (chopped) & 15–20 curry leaves, stir well & cook briefly. Then add onions (chopped), stir & cook over high heat until the onions turn light golden brown, then add 2 tbsp ginger garlic green chilli paste, stir & cook for 1–2 minutes, allow the onions to brown further.

Then lower the flame, add 1/2 tsp turmeric powder, 1/2 tsp garam masala, half quantity pepper fry masala & a splash hot water, stir & cook the spices over high flame for 1–2 minutes, then add salt to taste.

Once the masala is cooked, add 500 grams mushrooms (diced), stir well & cook over high flame for 4–5 minutes, then cover & cook over low flame for 2 minutes, the mushrooms will release all their moisture.
Open the lid & cook over high flame until the water gets evaporated, then add remaining quantity pepper fry masala, 4–5 green chillies (slit), 15–20 curry leaves, juice of 1/2 a lemon & a handful fresh coriander (chopped), stir well.

Taste & adjust salt if required & your delicious mushroom pepper fry is ready, serve hot with some parotta, appam or neer dosa. You can also have this dish as a starter.