Saute onions till they become pink. Add tomatoes and mushrooms and all spices except garam masala.
Cook till the juice of tomato dries up.
Then add tomato ketchup and mix thoroughly.
Also add green coriander, chillies, garam masala.
Mix well and your dish is ready to serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.