firstly, in a large bowl take 2 cup mushroom, 1 cup cabbage and ½ onion.

add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp ginger garlic paste and ½ tsp salt.

squeeze and mix well until the water is released and spices are combined well.

further, add ½ cup maida and ¼ cup cornflour.

mix well forming a soft dough.

wet your hands with water and scoop a ball sized mushroom pakoda batter.

drop the pakoda batter in hot oil keeping the flame on medium.

stir occasionally, and fry for at least 10 minutes or until the pakoda turns crisp.

drain off the pakoda onto the kitchen paper to absorb excess oil. keep aside.

in a large wok, heat 2 tbsp oil. add ½ onion, 1 tsp ginger garlic paste and saute well.

keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, ½ tsp coriander powder, ¼ tsp pepper powder and ¼ tsp salt.

stir fry until the spices are well combined.

now add 2 tbsp tomato sauce, 2 tbsp vinegar and 2 tbsp soy sauce.

stir fry on high flame until the sauces are combined well.

further, add 1 cup cornflour slurry and mix well. to prepare cornflour slurry, in a small bowl take 2 tbsp corn flour and 1 cup water. mix well forming a lump-free batter.

also add few curry leaves and cook until the slurry turns glossy.

now add prepared mushroom pakoda and mix well.

crush the pakoda slightly and cook for a minute, allowing the sauce to absorb.

further, add 2 tbsp coriander and mix well.

finally, kaalan masala recipe ready to enjoy topped with few chopped onion and coriander.