Ingredients:

• 250 g – Mushrooms
• 1 – small bunch spring onions, finely chopped
• 2 tsp – ginger, finely chopped
• 1 tsp – garlic, finely chopped
• 1/4 cup – plain flour
• 3 tbsp – Corn flour
• 1/4 tsp – Red Chilli powder
• 2 – red chillies, dry
• 3 tbsp – oil
• 1.5 cups – water
• 1 tbsp – Milk

Method:

1. Boil the mushrooms for 3-4 mins in plenty of water to which a tbsp of milk has also been added.
2. Drain and pat dry on a clean cloth.
3. Make a thin batter out of flour and 2 tbsps corn flour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the mushrooms in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6. Add the salt and spring onions.
7. Stir fry for a minute.
8. Add 1.5 cups water and bring to a boil.
9. Add 1 tbsp corn flour to 1/4 cup water and dissolve well.
10. Gradually add to the gravy and stir continuously till it resumes boiling.
11. Boil till the gravy becomes transparent. Add mushrooms and soya sauce.
12. Boil for 2 mins and remove.
13. Serve hot with noodles or rice.

Recipe courtesy of Sify Bawarchi