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6 - bread slices
1 cup -
1/3 cup -
500 g - large purple brinjals, approx.
250 g -
250 g -
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 -
salt to taste
300 g - potatoes, boiled, peeled and mashed
200 g - carrots, boiled, peeled and mashed
50 g - cheese, grated
2 tbsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.