Zainab Khanam
– 200g button mushrooms (halved) – 2 tbsp cornflour, 2 tbsp maida – 1/2 tsp pepper, salt to taste – Oil for frying – Garlic, ginger, green chilies – Veggies: Onion, capsicum (diced) – Soy sauce, red chili sauce, ketchup – Vinegar, sugar – Spring onions for garnish
In a bowl, mix cornflour, all-purpose flour, black pepper powder, and salt. Add water gradually to make a thick batter.
Dip the mushroom halves in the batter and deep fry until golden and crisp. Remove and drain on paper towels.
In a pan, heat some oil and sauté garlic, ginger, and green chilies until fragrant. Add diced onion and capsicum, stir-fry for a few minutes.
Pour in soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Mix well.
Add the fried mushrooms to the sauce and toss until evenly coated.
Garnish with spring onions and serve hot as an appetizer or side dish.