3. Fry the mushrooms in hot oil. Add the cauliflower, mix well and cook for 2-3 minutes.
4. Make a paste out of the cornflour and the remaining ingredients.
5. Add 1/4 cups water and add to the cooked mushrooms and cauliflower.
6. Bring to a boil, stirring all the while till sauce thickens.
7. Cook for 5 minutes. Serve.