Ingredients:

• Oyster mushrooms – 200 g, chopped small

• Onion – 1 small, chopped

• Garlic – 4 cloves, chopped

• Green chili – 1, chopped

• Capsicum – ½ cup, diced

• Soy sauce – 1 tbsp

• Chili sauce – 1 tbsp

• Tomato ketchup – 1 tbsp

• Cornflour – 3 tbsp (for binding)

• All-purpose flour – 2 tbsp (Maida)

• Salt, pepper – to taste

• Oil – for frying

Method (Dry version):

• Mix mushrooms, cornflour, flour, salt, pepper → make small balls.

• Deep fry until crisp.

• Heat oil, sauté garlic, onion, and chili. Add capsicum.

• Add soy, chili, and ketchup. Stir-fry.

• Toss fried mushroom balls in the sauce. Serve dry.

Method (Gravy version):

• Same as above, but add 1 cup of water + 1 tbsp of cornflour slurry.

• Simmer to make thick gravy. Toss mushroom balls, serve with rice/noodles.

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