Chop the spring onion finely and keep aside the green part for garnish
Heat butter or oil in a deep pan, add the chopped onion and sauté for 2 minutes
Mix in the chopped garlic and mushroom, sauté till mushroom becomes soft an mushy
Add 3 cups of water and cook well
Cool and blend in a liquidizer
In a deep non-stick pan, heat the butter/oil, add bajra flour and stir on a low flame for about a minute
Gently add the milk and half a cup of water, whisk well, cook on a low flame for a couple of minutes, put off the flame
Mix in the blended mushroom puree into the bajra milk sauce, whisk gently so that no lumps are formed
Heat on a very low flame, stirring all the time
When desired consistency is reached, add pounded pepper and salt, switch off the flame
Serve hot after adjusting the seasonings, garnish with chopped capsicum and green stem of the spring onion, you may add some grated cheese too if desired