Mushrooms -- 200 gms
Onion -- 1 medium size
Ginger Garlic paste -- 1 tsp
Green Chillies -- 2 - 3
Capsicum -- ½ of a medium size, I used red capsicum
Soya Sauce -- 1 tbsp
Green chilly Sauce -- 1 tbsp + more as per your taste and tolerance
Tomato Sauce -- 2 tsp
Pepper Powder -- ½ tsp
Corn flour -- 2 tsp
Spring Onion -- 2 stalks
Coriander Leaves -- to garnish
Oil -- as required
Salt -- to taste
Preparation of Chilly Mushroom:
Clean and cut the mushrooms. Marinate it with 1 tbsp of soya sauce, 1 tsp corn flour and a little salt. Keep it aside for 15-20 minutes.
Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the spring onions.
Water comes out of the mushrooms when marinated with salt. Drain the mushrooms from the liquid and keep both the mushrooms and the water aside.
Heat oil in a pan and add mushrooms. Fry the mushrooms until they are cooked and slightly brown. Drain it into another bowl and keep aside.
In the same pan, add more oil if required and add the chopped onions, green chillies and ginger garlic paste. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.
Once they are done, add the fried mushrooms, and give a stir to mix. Add the chilly sauce and the tomato sauce. Pour in the water that came out of the mushrooms and mix it.Let it come to a boil. Check the gravy.
If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the mushroom gravy and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.
Recipe Courtesy: Amma