Ingredients
6-7 medium Potatoes
1 large Onion finely chopped
2 medium Carrots
1½ cup Frozen Peas
1 cup chopped Parsley / coriander leaves
4 tbsp. Canola/ any veg. Oil
6 Eggs
1½ tsp. Turmeric pdr
1 tsp. Black Pepper pdr
Salt to taste
Preparations
Just wash the potatoes well and place in a large pot along with whole peeled carrots, add enough water, let them cook till potatoes and carrots are soft.
About 15 minutes after boiling the carrots will be ready.
Take the carrots out of the pot and let the potatoes to continue cooking until softened (additional 10-15 minutes). You will know when sticking a fork or a knife in the middle of a potato is fairly easy.
While the potatoes are cooking, cut the carrots into small pieces.
When the potatoes are ready, drain the water and let them cool for just a bit. When they are cool enough to touch, peel them.
Get the potato masher and ROUGHLY smash the potatoes. We are NOT trying to get smooth texture, it is actually important to leave some good chunks of potatoes.
Time to combine the other ingredients in. Finely chop the onion and add to the smashed potatoes, along with chopped herbs, spice powders, salt n pepper to taste.
Beat the eggs, mix well, pour over potato, onion mixture, mix well.
Now it is time to add the peas and carrots. The peas and carrot pieces are delicate and we want to keep their shape and avoid excessive mixing after they join the party.
After adding peas and carrots, gently fold them in the mixture just for an even spread. The maakuda mixture is ready so get the pot ready as well.
You will need a heavy pot that allow even heat spread and can also be transferred to the oven. I use a round Dutch oven pot of medium size of 3.5 quarts (9’’ diameter). Add the canola oil to pot and make sure the oil is VERY hot before adding the mixture in.
I try to pour it to the center of the pot and flatten the top as much as possible.
Cover the pot and allow the maa’kuda to cook for 10 minutes on medium heat. Meanwhile preheat the oven to 340°.
After 10 minutes, uncover the pot and move the maa’kud to a preheated oven at 340°.
Bake the maakuda for a little over an hour until the sides are browned and the top is golden and firm.
When the maa’kuda is nice and cooled you can cut it into slices just like a cake, it is usually served cold or at room temperature. I know you don’t think it’s even possible, but the beauty on the inside of this maakuda surpasses the impressive outside.
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