1. Dice the carrot, capsicum, and onions. Finely chop the parsley.Heat water in a wok. Add salt as required, 1/2tsp black pepper powder and 1tsp cornmeal. Stir continuously with a wooden spoon.
2. When the mixture begins to thicken add all the diced and chopped vegetables 1 cup boiled peas and ½ cup sliced button mushrooms .Cook on a low flame and stir the mixture continuously.
3. Be careful that the mixture doesn’t burn. Cook for 15- 20 minutes or until a thick paste is formed. Grease a glass serving dish and pour the paste .Leave for a few minutes until its sets.
4. Sprinkle the grated mozzarella cheese on top and bake for 5 minutes or until the cheese melts and turns golden brown.