The other day I had exhausted all the regular recipes for a side dish to go along with egg fried rice and was searching through my recipe collections and chanced upon a book by Nita Mehta. I remember buying this “Microwave Recipes” from a bookstore years back but had never tried anything from it yet. Yes, I love collecting recipes!
Coming back to the recipe, Nita had made this one with chicken and I had only mushroom at hand. I had to tweak the recipe slightly since I didn’t have some of the ingredients at hand. Anyways, the dish turned out great as you can make out from the picture.
200gm mushroom, cleaned and diced
5 dry red chillies
1 tablespoon garlic paste
3 tablespoon tomato ketchup
1 teaspoon vinegar
1 tablespoon soya sauce
1-2 teaspoon red chilli powder (according to your spice level)
3-4 spring onion bulbs, diced
2 teaspoon spring onion greens, chopped
Salt to taste
Sugar to season (around 1 teaspoon)
1 tablespoon cornflour
2 tablespoon oil
Heat oil in a wok and add garlic paste and saute on high flame for a minute. Add diced spring onion bulbs and red chillies and fry for a couple of minutes. Add diced mushrooms and saute for 3-4 minutes until the water in them evaporates. Add the sauces, vinegar and red chilli powder and mix well and cook for 2-3 minutes. Add 3-4 tablespoons of water if you want a little bit of gravy and season with salt and sugar. Mix the cornflour with 2 tablespoons of water to make a paste and add it to the gravy. Remove from fire once the gravy thickens (takes just about a minute or so) and garnish with spring onion greens and serve hot with some fried rice.