Add about 20 ml hot water. Season with salt, pepper and ajinomotto.
When vegetables are cooked, thicken gravy with cornflour blended in cold water.
When thick, remove from fire 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.