Boil potatoes till cooked and peel. Parboil cauliflower and mushrooms.
Add lime juice, ginger garlic paste, salt and pepper. Marinate for 2 hours.
Thread on bamboo skewers (the skewers should be soaked in water at least for an hour to prevent them from burning), brush with oil and grill till roasted.
Arrange the skewers on a serving plate and serve hot.
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.