Ingredients

• 1/2 kg minced meat
• 1 tbsp baked gram dal
• 1 inch piece ginger
• 4 green chillies
• 3 onions, chopped
• 1 cup shelled green peas
• 1 cup French beans cut into fine long strips
• 1 tsp chilli powder
• 2 cups mashed potatoes
• 3 medium carrots, scraped and cut into small cubes
• 1 tbsp chopped coriander
• 20 mint leaves, chopped finely
• 1/2 cup milk
• 2 eggs
• 1 tsp refined flour
• 4 tbsp butter
• 1/2 tsp pepper
• 1 tsp garam masala
• 3 tbsp tomato ketchup
• salt to taste
• breadcrumbs as required

How to Make Meat-Vegetables Casserole

• Fry the chopped onions in 1 tbsp of butter till golden brown in colour and keep aside.
• Wash the minced meat and grind along with ginger, chillies, gram dal, garam masala and salt to taste.
• Mix 1 tbsp butter, chopped coriander and mint in the ground lump and shape into small balls.
• Roll these balls in the butter left after frying the onions. Fry them to a light brown colour and keep aside.
• Separate the yolks and whites of the eggs. Beat the whites till frothy and keep aside.
• Add the yolks, chilli powder, milk, 1 tbsp butter and salt to taste to the mashed potatoes and mix to form into an even batter.
• Saute green peas, French beans and carrots in 1/2 tbsp butter. Add a little salt and 1/2 tsp pepper.
• Grease a large Casserole vessel with 1/2 tbsp melted butter. Sprinkle the refined flour and shake so that it spreads evenly all over the dish.
• Spread half of the potato batter in a layer and on it spread the egg whites. On it arrange the meat balls. Lastly spread the sauteed vegetables in a layer.
• Sprinkle fried onions, tomato ketchup and bread crumbs, lightly fried in just a little butter.
• Cover the casserole dish with an aluminium foil. Push it into a pre-heated oven at 325 degrees F. In about an hour it will be ready.
• Take out the casserole from the oven and remove the foil.
• Take the dish directly to the table and serve sizzling hot.