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Vegetable Boulangere
Category : Stuffed vegetables, Potato
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil and peel the potatoes. (do not over cook) Cut them into slices and reserve.
- Heat the oil in a fry pan. Add cumin seeds.
- When they splutter, add onion.
- When onion is soft, add carrot and baby corn.
- Sprinkle with little salt and leave covered on low heat till they are cooked, but still crunchy.
- Add green peas and all the powders.
- Stir fry for few seconds.
- Add coconut milk and salt o taste.
- Simmer for 2 minutes, stir in the coriander leaves and transfer to a greased baking dish.
- Arrange potato slices on top of the vegetables.
- Sprinkle with salt and pepper and drizzle with melted butter.
- Bake in a hot oven (200C) till the potatoes are tinged golden brown. Serve hot.
Ingredients:
1/2 kg - potato
1 cup - onion, chopped
1 cup - carrot, peeled and thinly sliced
1 cup - green peas, boiled
1/2 cup - thick coconut milk
2 tbsp - oil
1 tsp - cumin seeds
baby corn, sliced
1 tsp - chilli powder
1/2 tsp - turmeric powder
1 tsp - garam masala powder
2 tbsp - coriander leaves, chopped
salt and pepper to taste
2 tbsp - butter, (melted)
1/2 kg - potato
1 cup - onion, chopped
1 cup - carrot, peeled and thinly sliced
1 cup - green peas, boiled
1/2 cup - thick coconut milk
2 tbsp - oil
1 tsp - cumin seeds
baby corn, sliced
1 tsp - chilli powder
1/2 tsp - turmeric powder
1 tsp - garam masala powder
2 tbsp - coriander leaves, chopped
salt and pepper to taste
2 tbsp - butter, (melted)
RECIPES BY CHANDRI BHAT
