1 teaspoon ginger paste
½ teaspoon cornflower
1 bowl (100 gms) button Mushrooms diced
1 tablespoon cooking Oil
1 teaspoon garlic paste
1 teaspoon Chilli flakes
Seasoning – Lemon grass
Salt to Taste
1 fresh lime juice
Pour just 1 table oil into a frying pan. (You can use even lesser oil or spray the oil to the wok, but simmer the flame so that the ingredients don`t stick)
Sautee the garlic and ginger paste lightly and add the mushrooms. Add the mushrooms and toss them.
In a separate container mix the cornflower to half a cup of water till completely dissolved. Add this mixture to the pan and simmer the flame.
Add the chilli flakes and salt, and let the water reduce for 5 to 7 minutes. Once the Water has evaporated take the mushrooms off the heat and pour it in the serving utensil.
Sprinkle a pinch of finely pounded Lemon Grass on top.
Add a freshly squeezed lime juice on the mushrooms and toss it lightly.
For garnish, add a little grated rind of a fresh lemon and a fresh cilantro leaf. Serve when hot.
This dish can be served with roti/ or bread as per your choice.