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.

How to Make Mushroom Carrot Stew

• 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.