Ingredients:

Button mushrooms 8-10 nos.
Capsicum 1 medium
Carrot 1 medium
Sweet corn niblets 2 tbsps.
Green peas cup
Red chilies, crushed tsp.
Sugar a pinch
Salt to taste
Egg white 1 no.
Corn flour 2 tbsps.
Oil 1 tsp.
Vegetable stock or water 3 cups

Procedure:

1.Wash and cut mushrooms into four. Peel and cut carrots into inch pieces. Wash capsicum, halve, deseed and cut into inch pieces. Reserve a little for garnish.

2.Boil carrots and green peas in vegetable stock or water. Keep aside.

3.Dissolve corn flour in cup water. Beat egg white lightly. Keep aside.

4.Heat oil, add mushroom pieces and saut, then add capsicum pieces and saut.

5.Add boiled carrot pieces, corn niblets and vegetable stock or water and mix.

6.Add salt, sugar and crushed red chilies. Add (frozen) green peas and mix.

7.When the mixture begins to boil add corn flour dissolved in water and mix well.

8.Finally add the beaten egg white, stir lightly and serve hot garnished with chopped capsicum.