|
Ingredients
|
Quantity
|
|
Baby corns
|
4
|
|
Baby carrots
|
4
|
|
Baby beetroots
|
4
|
|
Baby potatoes
|
4
|
|
Baby onions
|
4
|
|
Butter
|
½ tbsp
|
|
Thick curds
|
1 tbsp
|
|
Grated cheese
|
1 tbsp
|
|
Ginger grated
|
2 to 3 pinches
|
|
Garlic grated
|
2 to 3 pinches
|
|
Green chillies crushed
|
2
|
|
Chat masala
|
½ tsp
|
|
Red chilli powder
|
½ tsp
|
|
Coriander chopped fine
|
½ tbsp
|
|
Vinegar
|
½ tsp
|
|
Salt
|
to taste
|
Clean, peel and wash vegetable whole.
Cook them either in steam or pressure till cooked but firm.
Keep aside. Mix the remaining ingredients in a bowl, except
cheese.
Coat the cooked vegetables with this mixture.
Allow to marinate for 30 minutes.
Transfer to a casserole, bake in a hot oven, till the water dries
up.
Sprinkle grated cheese and serve with fancy toothpick to pick up.
