1. Microwave potato till soft, slice, keep aside.
2. Make sure the khichidi is quite soft in texture.
3. Heat a nonstick pan, add urad dal, dry roast till light brown.
4. Add mustard,cumin, asafetida, allow to splutter.
5. Add onions, chillies, stir cook for 3 minutes.
6. Add all other veggies, soya nuggets.
7. Add curds, chutney, salt, stir till curds is completely colourless.
8. Add lemon juice, stir.
9. Add khichidi, stir gently to mix in.
10. Tranfer mixture to a 6� casserole.
11. Sprinkle � cup milk over mixture.
12. Mix together breadcrums and soya granules.
13. Sprinkle over veggies to cover surface.
14. Bake in hot oven at 180C for 18-20 minutes.
15. Serve hot with sixgrain or other wholegrain bread.
16. Or with steamed rice or chappati.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day
after baking best fresh