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Vegetable Corn Bake
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
None Mins
Total Time
15 Mins
Makes
4 null
Ingredients
Main Recipe
2 sweet sweet corn cob grated
1 1/2 cups grated cabbage
1/2 cup grated bottle gourd (doodhi / lauki)
1/2 cup besan (Bengal gram flour)
2 tsp ginger (adrak) paste
1 to 2 chopped green chillies
1/2 cup chopped coriander (dhania)
2 tsp sugar
2 tbsp lemon juice
a pinch of baking soda
salt to taste
oil for greasing
For the tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
For serving
Method
- Combine all the ingredients in a bowl and mix well. Transfer into a greased 150 mm. (6") diameter oven proof baking dish.
- For the tempering, heat the oil in a pan and add the mustard seeds and asafoetida. When the seeds crackle, pour the tempering over the mixture in the baking dish.
- Bake in a pre-heated oven at 180°C (360°F) for 40 to 50 minutes or till the centre is firm.
- Serve hot, with mint and coriander chutney.
Vegetable Corn Bake recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 178 cal |
| Protein | 7.3 g |
| Carbohydrates | 33.6 g |
| Fiber | 6.2 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 26.5 mg |
Click here to view Calories for Vegetable Corn Bake
The Nutrient info is complete
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