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