Are you bored of eating the same old *dal* and vegetables every day? If you’re craving something different and zesty for dinner tonight, there’s no need to go out or order in.

Today, we bring you a super easy recipe for authentic restaurant-style 'Mushroom Manchurian.' This dish is crispy on the outside and juicy on the inside. It turns out so delicious that anyone who tastes it will be left licking their fingers and is bound to ask you for the recipe. Let's find out how to make it.

**Ingredients for Mushroom Manchurian**

**For Frying the Mushrooms:**
1 packet (approx. 200g) fresh mushrooms
3 tablespoons All-Purpose Flour (*Maida*)
2 tablespoons Cornflour
1/2 teaspoon Black Pepper Powder
1/2 teaspoon Red Chili Powder
Salt, to taste
Oil, for frying

**For the Gravy:**
1 tablespoon Oil
1-2 Green Chilies (finely chopped)
1-inch piece of Ginger (finely chopped)
6-7 Garlic Cloves (finely chopped)
1 Onion (cut into cubes)
1 Capsicum/Bell Pepper (cut into cubes)
2 tablespoons Soy Sauce
1 tablespoon Red Chili Sauce
1 tablespoon Tomato Ketchup
1 teaspoon Vinegar
1 tablespoon Cornflour (dissolved in half a cup of water)
A little Green Onion/Scallions (for garnish)

**Method for Preparing Mushroom Manchurian**

First, wash the mushrooms thoroughly with water and gently wipe them dry using a clean cotton cloth. If the mushrooms are large in size, cut them into two pieces.
Next, in a large bowl, add the all-purpose flour, cornflour, red chili powder, black pepper powder, and a little salt. Now, gradually add water while mixing to prepare a thick batter. Ensure that the batter is thick enough to coat the mushrooms thoroughly and is free of any lumps.

Heat oil in a wok or deep pan. Now, dip the sliced mushrooms into the flour batter and fry them in the hot oil until they turn golden brown and crispy. Transfer the fried mushrooms onto a plate lined with tissue paper to drain off any excess oil.
In a separate wok or pan, heat 1 tablespoon of oil. Add finely chopped garlic, ginger, and green chilies, and sauté for a few seconds. Now, add the chopped onions and bell peppers (capsicum). Sauté them over high heat for 1–2 minutes (do not overcook the vegetables; they should retain their crunch).

Once the vegetables are sautéed, add the soy sauce, red chili sauce, tomato ketchup, and vinegar, and mix well. Immediately after, pour in the cornstarch slurry (cornstarch dissolved in water). Keep stirring continuously until the gravy thickens slightly and becomes glossy.
Once the gravy has thickened to the desired consistency, add the fried, crispy mushrooms. Toss gently so that the sauce coats the mushrooms evenly. Finally, garnish with finely chopped green onions (scallions) and turn off the heat.
And there you have it—your piping hot and super delicious 'Mushroom Manchurian' is ready to serve! You can enjoy it with fried rice or noodles, or simply serve it as a standalone appetizer.

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