| • | Cut mushrooms into halves.
|
| • | Cut capsicums into halves, remove the seeds and cut into thin strips.
|
| • | Grind onion, ginger and garlic to a paste.
|
| • | Heat 4 tbsp of oil. Fry the ground paste.
|
| • | Add chili powder and ¼ cup water. Simmer till almost dry.
|
| • | Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
|
| • | Add Soya sauce and vinegar. Mix corn flour with water and add.
|
| • | Bring to a boil, simmer for 1 minute.
|
| • | Serve Chili Mushroom hot with noodles or fried rice. |