Tag: Mushroom Chilli Dry is a flavorful Indo-Chinese appetizer, perfect for spice lovers. Here's a simple recipe to make it at home: Ingredients: 200g button mushrooms (washed, cleaned, and cut into halves or quarters) 1 medium onion (sliced) 1 small green bell pepper/capsicum (sliced) 3-4 green chilies (slit) 1 tablespoon ginger-garlic paste 2 tablespoons all-purpose flour (maida) 2 tablespoons cornflour Salt to taste 1 teaspoon black pepper powder 1 teaspoon soy sauce 1 teaspoon red chili sauce (adjust to your taste) 1 teaspoon tomato ketchup 1 teaspoon vinegar 1 tablespoon oil (for stir-frying) Oil for deep frying Spring onions (chopped for garnish) For batter (for frying mushrooms): 2 tablespoons cornflour 2 tablespoons all-purpose flour A pinch of salt Water to make a thick batter Instructions: Prepare the mushrooms: In a bowl, mix cornflour, all-purpose flour, salt, and a little water to make a thick batter. Dip the mushrooms in this batter and deep fry them in hot oil until golden and crispy. Remove and drain on paper towels. Stir-frying: Heat 1 tablespoon of oil in a pan. Add ginger-garlic paste and green chilies. Sauté for a minute until aromatic. Add vegetables: Add sliced onions and bell peppers. Stir fry on high heat for 2-3 minutes until slightly soft but still crunchy. Add sauces: Add soy sauce, red chili sauce, tomato ketchup, black pepper powder, and salt. Stir well and cook for a minute. If you want it to be saucier, you can add a little water or vegetable stock, but traditionally, Mushroom Chilli Dry is served without extra sauce. Combine mushrooms: Add the fried mushrooms and toss them in the sauce until well coated. Cook for another 1-2 minutes. Garnish: Garnish with chopped spring onions and serve hot. Tips: You can adjust the level of spiciness by increasing or decreasing the green chilies and red chili sauce. If you like a smoky flavor, cook everything on high flame for a few minutes. Enjoy your spicy and crispy Mushroom Chilli Dry!