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1/2 kg -
1 cup - onion, chopped
1 cup - carrot, peeled and thinly sliced
1 cup - green peas, boiled
1/2 cup - thick
2 tbsp - oil
1 tsp -
baby corn, sliced
1 tsp - chilli powder
1/2 tsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.