Ingredients

• 6 - bread slices
• 1 cup - milk
• 1/3 cup - tomato sauce
• 500 g - large purple brinjals, approx.
• 250 g - capsicums
• 250 g - onions
• 3 to 4 - green chillies, finely chopped
• 2 tbsp - butter, melted
• 2 tbsp - flour (maida)
• 4 tbsp - oil
• 2 tbsp - coriander leaves, chopped
• 1/2 tsp - cumin powder
• 1 tsp - coriander powder
• few sprigs - coriander leaves
• salt to taste
• For Topping:
• 300 g - potatoes, boiled, peeled and mashed
• 200 g - carrots, boiled, peeled and mashed
• 50 g - cheese, grated
• 2 tbsp - butter
• salt and pepper to taste

How to Make Vegetable Casserole

• Cut the bread slices into 2 cm cubes. Mix with melted butter and toast in a moderately hot oven.
• Cut the brinjals into 3 cm pieces. Sprinkle with 1 tsp salt and keep aside for 15 minutes.
• De-seed the capsicums and cut into 2 cm pieces. Cut the onions to match the capsicum pieces.
• Heat the oil and saute the onions and capsicums till tender.
• Squeeze the brinjal pieces to remove the moisture and add to the pan.
• Cook till brinjals are just tender. (Avoid over cooking.)
• Add green chillies, cumin and coriander powders. Cook for 1 minute.
• Add tomato sauce and maida.
• Mix till smooth. Add the milk, salt and pepper.
• Give one boil and remove from fire.
• Add the chopped coriander leaves and remove from fire. Stir in the toasted bread cubes.
• Pour into a greased baking dish. Mix all the ingredients for the topping together.
• Carefully spread over the vegetable mixture.
• Mark lines over the surface with a fork.
• Bake in a moderate oven (180 degrees C) till light brown on top. Serve hot.