This is indo-chinese style mushroom chilly. Very simple and quick recipe with few ingredients. Serve it with any Chinese rice dishes, Indian rice dishes or roti . Or just have it as starters along with some salads/soups.
Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 2
Mushrooms – 200 gms
For batter :
All purpose flour – 1/2 cup
Rice flour – 2 tablespoons
Salt – 1/2 teaspoon
Pepper powder – 1/2 teaspoon
For chilly masala:
Onion – 1 medium. thinly sliced
Capsicum – 1/2 , cubes
Green chilly – 4, slitted
Ginger – 1/2 inch, finely chopped
Garlic – 2 cloves, finely chopped
Soya sauce – 1 tablespoon
Vinegar – 1 teaspoon
Chilli sauce- 1 teaspoon
Tomato ketchup – 1 teaspoon
Salt – a pinch
Pepper – 1 teaspoon
spring onion – few, finely chopped
In a bowl, put all the ingredients for batter. Make a thick batter by adding enough water. Consistency should be thick enough to coat the mushrooms well.
Chop the cleaned mushrooms into halves or quarters , dip in the batter, and deep fry till light golden brown on a medium heat. Keep aside.
In a kadai or sauce pan, heat 2 tablespoons oil, add chopped ginger , garlic and saute for a minute. Then add onion and saute for a minute. Then add green chilly, capsicum, soya sauce, chilly sauce, vinegar, pepper powder, ketchup, salt and saute for a minute. Then add the fried mushrooms and give a good toss. Add spring onion and mix well. switch off the flame.
Mushroom chilly is ready to serve with Vegetable fried rice , Egg Fried Rice or any rice of your choice.
Have a look at our other Starter recipes too 🙂