Baked Vegetables in Tomato Sauce
by Tarla Dalal
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Added to 175 cookbooks
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Whether you like your sauce creamy white or tangy tomato, this recipe brings together the best of both worlds in an irresistible way. Baked Vegetables in Tomato Sauce features deep-fried brinjal and potato slices topped with a mouthwatering combination of veggies in tomato sauce, drizzled with white sauce, and garnished with cheese. The whole arrangement is baked till the ingredients melt into each other, fusing into a gourmet creation that is sure to reap you compliments galore.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the plain flour and cook on a medium flame for a few seconds.
- Add the tomato ketchup, ½ cup of water, chilli powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the mixed vegetables and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a deep kadhai, and deep-fry the potato slices till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Deep-fry the brinjals till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Grease a baking dish with butter, arrange the fried brinjal slices overlapping each other and sprinkle a little salt.
- Arrange the fried potato slices evenly over the fried brinjal slices and sprinkle a little salt.
- Put the vegetable mixture and spread it evenly.
- Finally spread the white sauce evenly over it and sprinkle cheese all over.
- Bake in a pre-heated oven at 200°c (400° f) for 10 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||230.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||5.7 mg|
|Folic Acid||7.3 mcg|
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