By Sheryl D'souza
Ingredients
1/2 kg mushrooms, peeled
4 small carrots nicely scraped
2 medium-size potatoes peeled
3 small onions, cut into thick slices
1 ripe big tomato, cut into cubes
3 green chillies, chopped coarsely
1/2 inch ginger, chopped finely
1 tablespoon refined flour
1 tablespoon 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 fire and put in the cubes of mushrooms, potatoes and carrots.
- Cook till these are half-tender.
- Add the onion slices and salt.
- Let cook on low fire till all the vegetables are tender.
- Remove the dekchi from fire.
- In another heavy-bottomed 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 cupful of liquid from the cooked vegetables, go on stirring so that no clots of the flour form.
- Bring to one boil and put in all the cooked vegetables along with the liquid.
- Add tomato cubes and let bubble for a minute or two.
- Chicken or mutton cubes may be added if desired.
- Serve sizzling hot with buttered toasts or slices of bread.
Non Veggies Index
