Tryst with Grub

My food story takes its root from my moms cooking and my dads love for the same. I will miss him and that amazing relationship he had with food. He loved citrus and today I celebrate the bilimbi. I have to thank my mom in law for the sauce recipe. It involves boiling the "irumbam puli" along with ginger in water. Blend this and strain to get a lovely green and tart sauce.
In a hot pan add some oil. Add crushed garlic and saute till you get that lovely aroma. Put in boneless chicken and mushrooms. Saute till all the juices evaporate. Pop in some capsicum and green chillies. A few tablespoons of the bilimbi sauce and you are done.