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Cook until slightly browned. Add the cooked vegetables, potato cubes, chopped mushrooms, turmeric and chile powders and garam masala. Add salt to taste. Add the egg whites and mash everything together. Roll into a ball, then squash to flatten. Press over breadcrumbs to coat both sides. Heat over medium heat. Flip over when it is golden brown. The mushroom cutlets are now ready to serve. Serve with sauce, chutney or ketchup.
Add a teaspoon of oil to the frying pan or skillet. Add the onions, green chile and garlic. Remove from the heat. Let cool. Shape into small patties. Add oil to the pan for frying. Add to the pan and fry. Drain excess oil on paper towel if needed.