Kovai Mushroom Masala


2 cup Button Mushrooms
1 cup Refined Flour
5 flakes Garlic (Lasun)
1 tblsp chopped Ginger (Adrak)
1 cup Cornflour
As required Salt (Namak)
2 Eggs (optional)
3 Red Chillies (Lal Mirchi)
3 Green Chillies (Hari Mirch)
2 chopped Onions (Pyaj)
1 tsp Garam Masala Powder
A pinch Baking Powder
1 tblsp chopped Corriander Leaves (Dhania Patta)
1 tsp Soya Sauce
2 cups Refined Oil
1 tblsp Lime Juice

How to make Kovai Mushroom Masala:
  • Wash and slice the button mushrooms.
  • Grind the garlic and ginger to a fine paste in a blender.
  • Grind one onion along with the red chillies to a fine paste in a blender.
  • In a basin sieve the corn flour , refined flour along with the baking powder and the salt.
  • Add the red chilly paste, beaten eggs and a little water.
  • Mix thoroughly.
  • The consistency of the batter should be neither too thick nor too thin.
  • Dip the sliced mushrooms in the batter.
  • Heat the oil in a kadai and deep fry the mushrooms in the oil till golden brown in colour.
  • Drain and keep aside.
  • Heat 1 tbspn of refined oil oil in a pan and add the garllic and ginger paste and the remaining chopped onions.
  • Fry for 3 minutes over a medium flame stirring continuously till the onions are lightly browned.
  • Add the garam masala powder, the chopped green chillies,soya sauce and fry for two minutes over a low flame.
  • Add the mushrooms and saute for 2 minutes and sprinkle the lemon juice on top.
  • Serve garnished with chopped corriander leaves.