Preparing the Mushrooms:
Wipe the mushrooms using a wet cloth (do not wash them in water) to keep them crispy after frying.
Making the Batter:
Take a mixing bowl and add 4 tbsp all-purpose flour (maida), 2 tbsp corn flour, and 1/2 tsp black pepper powder.
Add salt as per taste and mix well.
Add 1/2 tsp soya sauce and 1 tsp crushed ginger and garlic (or ginger-garlic paste). Mix thoroughly.
Gradually add water to the mixture, stirring well until there are no lumps. The batter should have a smooth consistency.
Set the batter aside.
Frying the Mushrooms:
Heat oil in a pan for frying.
Dip each mushroom in the prepared batter, coating it well, and gently place them one by one into the hot oil.
Keep the gas flame on medium. Cook for 1-2 minutes, stirring occasionally, until the mushrooms turn light brown.
Remove the fried mushrooms and place them in a container. Repeat the process for the remaining mushrooms.
Set the crispy fried mushrooms aside.
Preparing the Sauce Mixture:
In a bowl, mix 2 tbsp tomato sauce, 1 tbsp red chili sauce (or green chili sauce), and 1 tsp soya sauce. Stir well. The sauce mixture is ready.
Cooking the Vegetables:
Heat a pan and add 2-3 tbsp oil.
Once the oil is heated, add chopped garlic and green chili. Sauté until the garlic turns light brown.
Add diced onions and sauté on medium flame for a minute. Do not overcook; they should be slightly crunchy.
Add diced bell pepper (capsicum) and sauté for a short while. Add chopped spring onions and fry a little.
Combining Everything:
Add the prepared sauce mixture to the pan and stir well.
Add 1/2 tsp black pepper powder and salt to taste (be careful, as the sauces already contain salt).
In a separate bowl, mix 1 tbsp corn flour with 2 tbsp water, then pour this mixture into the pan to thicken the sauce. Stir well.
Once the sauce thickens, add the fried mushrooms and mix everything thoroughly.
Add 1/2 tsp vinegar and stir well on high flame for a minute. Then, turn off the flame.
Serving:
Garnish with chopped spring onions.
