Vegetable Claypot

Vegetable Claypot

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 9 hours

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Generally cooked in a pottery pot, you can cook it in a pan too

Ingredients

Kidney beans (rajma), soaked overnight and cooked 2 cups
Medium carrots, peeled and cut into round slices and half cooked 2
Green peas 1 cup
Medium potatoes, peeled, cut into round slices and half cooked 2
Butter 2 tbsps + as required
Oil 2 tsps
Medium onions, cut into roundels 2
Salt 1 tsp
Black pepper powder 2 tsps
Processed cheese, grated 1 cup

Methods

Preheat the oven to 200º C.
Heat butter and 1 tsp oil in a non-stick pan, on medium heat. Place onion roundels in it and saute them, turning sides, till they turn lightly brown on both sides. Drain into a bowl
Add 1 tsp oil in the same pan, and add kidney beans, salt, pepper powder, carrot slices and green peas. Cook and transfer into another bowl.
Grease a baking dish with some butter, spread vegetables in it. Top it onion slices. Place the potato slices over them.
Sprinkle grated cheese. Dot with butter all over. Keep the dish in the preheated oven and bake for 25 minutes.
Serve hot.

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