Vermicelli Tadka Pie

Vermicelli Tadka Pie

By Chef Saransh Goila

From Firangi Tadka

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Tempered vermicelli replaces mutton mince in this vegetarian shepherd’s pie

Ingredients

Vermicelli 1½ cups
Oil 2 tbsps + to grease
Mustard seeds 2 tsps
Asafoetida (hing) 1 pinch
Split skinless black grams (dhuli urad dal0 1½ tsps
Curry leaves 9 to 10 + to garnish
Ginger, finely chopped ½ tsp
Medium onion, finely chopped 1
Medium carrot, finely chopped 1
Coriander powder 2 tsps + 1 pinch
Red chilli powder 1 tsp + 1 pinch
Salt to taste
Tomato puree 2 cups
Coconut milk 1½ cups
Potatoes, boiled, peeled and mashed 1½ cups

Methods

Preheat oven to 180º C. Grease a baking dish.
Heat 1 tbsp oil in a non-stick pan, add mustard seeds, asafoetida, black grams and curry leaves and saute till the grams turn golden. Add vermicelli and mix well.
Heat 1 tbsp oil in another non-stick pan, add ginger, onion and carrot and saute for 2-3 minutes.
Add coriander powder, red chilli powder, salt, tomato puree and coconut milk and mix well. Cook till oil separates from the masalas.
Spread the vermicelli in the baking dish, spread tomato puree masala over it and top it with mashed potatoes. Sprinkle coriander powder and red chilli powder. Sprinkle the curry leaves on top.
Place the baking dish in the preheated oven and bake for 15 minutes.
Cut into wedges and serve hot.

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