Vegetable Corn Bake

Preparation Time: 10 mins
Baking Time: 25 to 30 minutes
Baking Temperature: 180ºC (360ºF)
Makes 12 pieces
Ingredients

• 1 cup besan (bengal gram flour)
• 1/4 cup grated sweet corn kernels (makai ke dane)
• 1/4 cup grated cabbage
• 1/4 cup shredded spinach (palak)
• 1/4 cup grated carrot
• 1 tsp ginger-green chilli paste
• salt to taste
• 1/2 tsp sugar
• 2 tbsp finely chopped coriander (dhania)
• 1 tsp fruit salt
• 1/4 tsp oil for greasing
• 1 tsp oil for cooking
• 1/2 tsp mustard seeds ( rai / sarson) (rai/sarson)
• 1 tsp sesame seeds (til)
• a pinch asafoetida (hing)

For The Garnish

• 1 tbsp finely chopped coriander (dhania)

Method

1. Combine the besan, corn, cabbage, spinach, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water together in a bowl and mix well.
2. Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.
3. Pour the batter into a greased 150 mm (6”) diameter oven-proof baking dish and bake in a pre-heated oven at 180 c (360 f) for 20 to 25 minutes. Keep aside to cool.
4. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
5. When the seeds crackle, add the sesame seeds and asafoetida and sauté for a second.
6. Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.
7. When cool, cut into 16 equal portions.
8. Serve immediately garnished with the coriander.