INGREDIENTS
Potatoes 500 gm
Shelled peas 100 gm
Onion grated 50 gm
Cheese grated 40 gm
Egg 1
Salt and pepper to taste
Carrots 250 gm
Mushrooms 30 gm
Onion diced 50 gm
Butter 1 tbsp
Bread crumbs ¼ cup
For the gravy
Onion 1 chopped
Tomato puree ½ cup
Flour/ maida 2 tbsp
Slat and pepper to taste
Butter 2 tbsp
Water 1 cup
Tomato ketchup 2 tbsp
METHOD
Peel and dice carrots, mushrooms and quarter of the potatoes. Boil the remaining potatoes, peel and mash well. Add beaten egg, grated cheese, grated onion, 1 tbsp butter, salt and pepper. Mix well.
Grease a ring mould with oil, sprinkle bread crumbs and tilt it so the bread crumbs gets coated evenly. Put the mashed potato mixture spread on the crumbs. Bake in hot oven for 30-40 minutes or till done. Remove and keep it aside.
Gravy-
Heat butter, add onion and fry till brown.
Add flour and stir well. Add 1 cup water and keep stirring till it becomes a thick sauce.
Add all the diced vegetables, peas, diced onion, salt and pepper.
Add tomato puree and ½ cup water.
Cook till the vegetables are done and little gravy is there.
The vegetables should not be over-cooked. Remove from fire and add tomato ketchup.
Turn the baked ring on a serving plate. Fill the hole in the centre with half of the prepared vegetable. Spread remaining vegetables all around, garnish with coriander leaves, serve hot.