Mushrooms! One of my favourite dish, after heaps and heaps of trial and error, I could finally make to this recipe. Whenever I tried they would never turn out crispy, but now finally I know. You guys would definitely think, how does it taste without onion and garlic, but if you trust me you will not even miss those flavours in the below recipe. So let’s start!
If you want to be successful in the first trial, follow the instructions, ginger used in this is diced not paste same with green chillies they are chopped. The secret is 3:2:1 ratio!!!!!
Ingredients (Serves 3)
For the frying batter (Most Important)
- 3 tbsp. all purpose
- 2 tbsp. corn flour
- 1 tbsp. rice flour – (this is the secret to my recipe for making the mushrooms crispier)
- Salt & Pepper to taste
- Ginger paste(Optional to put in the batter, you can ignore it)
- Enough water for a semi-thick smooth paste; (this is because the mushrooms release water so it’s important they are well coated with the batter).
- Oil for deep frying
For the Mushroom Masala
- 1 pkt. Of Mushrooms, leave them whole if small, if big chop them into 2 halves
- 1 Large green capsicum diced big cubes
- 2 tbsp. sesame oil
- 1 tbsp. tiny diced ginger
- 5 chopped green chillies (haha you can reduce it to your chilli intake)-the outcome should be like they have been deep fried so sauté them on high flame.
- 1-2 tsp. soya sauce
- 1 tsp. tomato sauce
- 11/2 tsp. Vinegar
- 1 tsp. sugar
- 1 tbsp. corn flour melted in water, should be watery say like 7 tbsp. water
- Salt to taste
- ¼ cup fresh chopped Cilantro
- 1 tbsp. Gravy Browning
- Mix the above for the batter, heat oil, fry them in hot oil reducing to medium high, until they are golden, remove and place them aside.
- Now in a non-stick pan heat sesame oil, let it release the aroma, add the tiny diced ginger, followed by the chopped chillies, sauté for a while on high flame, add the green capsicum and sauté until cooked, add salt to the mixture.
- Once the capsicum is cooked, add tomato sauce, soy sauce, vinegar, sugar and the corn flour paste, cook for further 5 to 7 minutes. Once the gravy thickens up, add the fried mushroom and sauté on high flame until the sauce sticks to the mushrooms. Haha
- Finally garnish with fresh cilantro and enjoy!