Ingredients:

• 1/2 kg – mushrooms, peeled
• 4 – small carrots, scraped
• 2 – medium-sized potatoes, peeled
• 3 – small onions, cut into thick slices
• 1 – big tomato, cut into cubes
• 3 – green chillies, chopped coarsely
• 1/2 inch – ginger, chopped finely
• 1 tbsp – Refined flour
• 1 tbsp – Ghee
• salt to taste.

Method:

1. Cut the peeled mushrooms and potatoes and the scraped carrots into medium-size cubes and wash them clean with water.
2. Place a dekchi with 3 cups of water on a fire and put in the cubes of mushrooms, potatoes and carrots.
3. Cook till these are half-tender and keep aside one cup of the water.
4. Add the onion slices and salt.
5. Let cook on a low fire till all the vegetables are tender.
6. Remove the dekchi from fire.
7. In another heavy-bottom dekchi, heat ghee and add the chopped ginger and chillies.
8. Fry for a while and add the refined flour.
9. Lower the fire and stir the flour till it is light golden in colour.
10. Gradually pour one cup of liquid from the cooked vegetables.
11. Go on stirring so that no clots form.
12. Bring to one boil and put in all the cooked vegetables along with remaining liquid.
13. Add tomato cubes and let bubble for a minute or two.
14. Chicken or mutton cubes may be added if desired.
15. Serve hot with buttered toasts or slices of bread.

Recipe courtesy of Sheryl Dsouza