Step-by-Step Instructions

1. 1.Prepare Fritter Mixture

   Add 200g finely chopped mushrooms to a bowl. Then, add 1 bowl of thinly sliced cabbage, 1 finely chopped onion, and 1 finely chopped green chili. Add 1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp salt, 1 tsp pepper powder, 1/2 tsp garam masala powder, and 1 tsp coriander powder. Mix all ingredients well by hand until combined. Add 1/4 cup cornflour and 1/2 cup maida (all-purpose flour). Mix again by hand until well combined, without adding water, as the vegetables will release moisture. Let the mixture sit for 10 minutes.

2. 2.Deep Fry Fritters

   Heat enough oil for deep frying in a kadai. Gently drop small portions of the mixture into the hot oil. Fry the fritters until they are a nice golden brown color. Maintain medium heat throughout. Remove the fried fritters from the oil and keep them aside on a paper towel to drain excess oil.

3. 3.Prepare Curry Base

   Heat 1 tbsp oil in a kadai. Add 1 finely chopped onion and 1 finely chopped green chili. Sauté the onions until they turn a nice golden brown color. Add 1 tsp ginger garlic paste and sauté until its raw smell disappears. Add 1 tsp salt, 1/4 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix all the spices well and sauté for a minute. Add the puree of 3 tomatoes and cook for about 10 minutes on high flame until the raw smell goes and it thickens into a nice masala. Add 1 1/2 cups of water and dilute the masala. Bring it to a boil.

4. 4.Thicken Curry and Combine with Fritters

   In a separate bowl, take 1 tsp cornflour and add a little water to make a slurry. Once the oil separates from the curry and it has been boiling for about 5 minutes, add the cornflour slurry to the curry. Stir well; the slurry will instantly thicken the gravy. Add the deep-fried mushroom fritters to the curry. Mix the fritters into the gravy. If the fritters are large, you can crush them slightly before or after adding them to the gravy. Add chopped coriander leaves and a few curry leaves. Mix well.

5. 5.Garnish and Serve

   Before serving, garnish with some chopped onions and chopped coriander leaves. Serve hot.