String the beans, scrape the carrots, remove the cauliflower from the stalk and stem and cut all the vegetables into small pieces.
Place in a microwave and cook till the vegetables are just tender but not overcooked.
You could alternately steam the vegetables.
Break the bread slices into small pieces and run in a mixer to obtain fresh bread crumbs. Remove and keep aside.
Now, place the steamed vegetables in a mixer and run the mixy just once or twice so that the vegetables are coarsely crushed.
Remove to a mixing bowl. Add the fresh bread crumbs and the remaining ingredients and mix with your fingers.
Oil a loaf tin and sprinkle the poppy seeds on the pie ingredients and bake in a pre heated oven at 160 degree for around 25-30 mins till the top of the pie is brown and looks set.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.