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
• 2 tbsp - coriander leaves, chopped
• salt and pepper to taste
• 2 tbsp - butter, (melted)

How to Make Vegetable Boulangere

• Boil and peel the potatoes. (Do not overcook). 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 to 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.