Vegetable Casserole (27.10.09)

Vegetarian

2 potatoes (cut in very thick chips or wedges)

½ cup green beans (snapped in small pieces)

½ cup of shelled double beans

¼ cup of peas or toovar beans

1 brinjal (cut in wedges or thick rounds)

2 carrots (cut in rounds or sliced lengthwise)

2 green chillies

2 sprigs thyme

2, 5 ml (½ teaspoon) pepper

5ml (1 teaspoon) salt

½ cup cup chopped tomato

25ml (2 tablespoon grated coconut)

25ml cream

12, 5ml yoghurt

5ml (1 teaspoon) saumf/fennel seed

25ml (2 tablespoon) oil

2ml (½ teaspoon) each of methi / fenugreek and mustard seed

5ml (1 teaspoon) slivered garlic

Method:

Peel, cut and prepare vegetables. Place in waterless cooking pot (or utensil of choice with little water as possible). Steam, cook, till vegetables are half done.

Meanwhile blend in liquidizer the green chillie, saumf and coconut with a little water, mix into paste with asterisk marked ingredients. If liked a little turmeric may be added.

Place vegetables in oven proof casserole and pour yoghurt marinade all over them. Toss and turn so that vegetables are well coated.

Make vagaar with oil, garlic and methi and mustard seeds and carefully pour over casserole. Cook in moderate oven for 15 to 20 minutes.

Note: Drumstick (sekta) peppers, papdi(sem) or any other vegetables in season can be use. Keep eye on colours and shapes to present an attractive and tempting dish.

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