Vegetable Corn Bake

“Food is symbolic of love when words are inadequate.”

– Alan D. Wolfel

The above quote is so true for all people close to our heart! 

Today's recipe is Vegetable Corn Bake adapted from Tarla Dalal's book " 100 calorie snacks". The only change I have made to the recipe is omitting spinach due to non-availability.

Ingredients

1 cup besan (bengal gram flour)

1/4 cup grated sweet corn kernels

1/4 cup grated cabbage

1/4 cup grated carrot

1 tsp ginger-green chilli paste

salt to taste

1/2 tsp sugar

2 tbsp finely chopped coriander 

1 tsp fruit salt

1/4 tsp oil for greasing

1 tsp oil for cooking

1/2 tsp mustard seeds

1 tsp sesame seeds

a pinch asafoetida

 

For The Garnish

1 tbsp finely chopped coriander  

Method

Combine the besan, corn, cabbage, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water in a bowl and mix well.

Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.

Pour the batter into a greased oven-proof baking dish and bake in a pre-heated oven at 180 c for 20 to 25 minutes. Keep aside to cool.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds and asafoetida and sauté for a second.

Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.

When cool, cut into equal portions.

Serve immediately with tomato ketchup or pudina chutney.