Instructions: For Gravy :
Skin tomatoes, Puree or grate.

Heat butter in a deep pan, add ginger garlic and chopped onion.

Fry for a minute. Add puree, and all other ingredients, stirring continuously.

Bring to boil. Simmer about 7-8 minutes, keep aside.

Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions.

Cook the potatoes, corn, courgettes, carrot, onion, capsicum, in a colander over steam, till firm but done.

In a casserole, pour the gravy.

Place the assorted vegetables in it, press down gently.

Garnish with cabbage, coriander and spring onion. Dot with butter.

Grill under griller till gravy sizzles.

Serve hot with plain or brown bread toasts.

Making time : 45 mins.

Serves : 4-5 persons.

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