250g (8 oz) button mushrooms (or any type of mushrooms), sliced or halved
1 tablespoon cornstarch
1 tablespoon all-purpose flour (optional, for extra crispiness)
1/2 teaspoon red chili powder
Salt, to taste
1/2 teaspoon ginger-garlic paste
1 teaspoon soy sauce
Water (as needed, to make a batter)
For the Sauce
2 tablespoons oil (vegetable or sesame oil)
1 medium onion, finely chopped
1 bell pepper (capsicum), chopped into cubes (green or red)
2-3 green chilies, slit (adjust for spice)
1 tablespoon ginger-garlic paste
1 tablespoon soy sauce
1 tablespoon chili sauce (optional, for extra spice)
1 tablespoon tomato ketchup
1 teaspoon vinegar (or lemon juice)
1 tablespoon brown sugar (or white sugar)
1/2 teaspoon red chili powder (optional, for extra heat)
Salt, to taste
1/2 cup water (or vegetable broth, for richer flavor)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
Fresh cilantro leaves (chopped)
Sliced spring onions or green onions
Instructions:
1. Prepare the Mushrooms:
Clean the mushrooms by wiping them with a damp cloth. Do not wash them under water, as mushrooms tend to absorb moisture.
Slice the mushrooms into halves or quarters (depending on their size).
2. Marinate the Mushrooms:
In a bowl, combine the mushrooms with cornstarch, all-purpose flour (if using), red chili powder, salt, ginger-garlic paste, and soy sauce.
Add just enough water to make a thick batter that coats the mushrooms lightly. It shoul class="bullet"d not be too runny.
Let the mushrooms sit for about 15-20 minutes to marinate and absorb the flavors.
3. Fry the Mushrooms:
Heat oil in a frying pan or wok over medium-high heat.
Once the oil is hot, drop the marinated mushrooms into the oil, a few at a time. Fry the mushrooms until they are golden brown and crispy on the outside. This will take about 4-5 minutes.
Once fried, remove the mushrooms and place them on a paper towel to drain excess oil. Set them aside.
4. Prepare the Sauce:
In a clean pan or wok, heat 2 tablespoons of oil over medium heat.
Add the chopped onions and bell peppers and sauté for 2-3 minutes until they start to soften but remain slightly crisp.
Add the slit green chilies and ginger-garlic paste, and sauté for another minute until fragrant.
Add the soy sauce, chili sauce (optional), tomato ketchup, vinegar, and sugar. Stir well to combine the flavors.
Sprinkle in the red chili powder (optional) and salt to taste. Stir again.
Add 1/2 cup of water (or vegetable broth) and bring the mixture to a simmer.
5. Thicken the Sauce:
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Add this slurry to the simmering sauce while stirring constantly. This will thicken the sauce and give it a nice glossy finish.
Cook for 2-3 minutes until the sauce thickens and becomes smooth.
6. Combine Mushrooms with the Sauce:
Add the fried mushrooms into the pan with the sauce and toss them gently to coat with the sauce.
Stir-fry for another 2-3 minutes, allowing the mushrooms to absorb the flavors of the sauce while keeping them crispy.
7. Garnish and Serve:
Garnish the Mushroom Chilli with chopped cilantro and sliced spring onions (green onions).
Serve hot as an appetizer, or as a side dish with fried rice, noodles, or roti.
Tips:
Mushrooms: Use any variety of mushrooms, but button mushrooms work best for this recipe. They hold their shape and absorb flavors well.
Spice Level: Adjust the number of green chilies and chili sauce according to your spice tolerance.
Crispy Mushrooms: Frying the mushrooms until they’re crispy ensures they stay crunchy even after being coated with the sauce. You can also bake or air-fry the mushrooms if you prefer a healthier option.
Vinegar: The vinegar balances out the sweetness and spice, giving the dish a perfect tang. If you don’t have vinegar, you can use lemon juice.
