Rinse and wipe dry the mushrooms. Trim the stalks.

Quarter them if larger in size and halve them if medium-sized. Keep the smaller ones intact and whole.

Make a flowing medium consistency batter with the ingredients listed above "for the batter".

Heat oil for shallow frying in a kadai or wok.

Dip each mushroom slice in the batter and coat uniformly with the batter.

Add them to the medium hot oil and fry till they are slight golden and crisp.

Fry the batter coated mushrooms in batches and drain on paper towels to remove excess oil.

In another wok (kadai) or pan, heat sesame oil or your preferred cooking oil.

Add the spring onion whites and capsicum. Stir fry on medium or high heat for a minute.

Add the finely chopped ginger, garlic and green chilies.

Stir fry on a high heat until you see the onions getting browned at the edges. If the heat becomes too much then reduce it.

Reduce the heat. Add the soy sauce, salt, sugar, black pepper and stir fry for half a minute.

Add the fried batter coated mushrooms and stir on a low to medium heat.

Sprinkle about 1 to 2 teaspoons of water and ½ to ¾ teaspoons cornstarch on the mushrooms.

Mix very well and sauté for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.

Switch off the heat and serve the chili mushroom hot with veg fried rice, bread or even roti or naan.

Garnish with spring onion greens while serving.