Corn and Vegetable Ring with Coconut Gravy
by Tarla Dalal
Added to 102 cookbooks
This recipe has been viewed 14843 times
Try this novel dish for a party.
- You can take french beans, carrots, green peas as mixed vegetables.
- Crush the corn lightly.
- Mix the potatoes, vegetables, rice and corn. Add the paste and salt and mix well.
- Heat 3 tablespoons of oil, add half the mustard seeds and fry until they begin to crackle. Add half the sesame seeds and half the cahsewnuts and fry for a few seconds.
- Add the vegetable mixture and mix well.
- Arrange the tomato and capsicum slices at the bottom of a greased ring mould tin.
- Fill the mould with the vegetable mixture. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
- When you want to serve, unmould the ring mould on a serving dish.
- Heat the remaining oil, add the remaining mustard seeds and fry until they begin to crackle. Add the asafoetida and the remaining sesame seeds and cashewnuts and fry for a few seconds. Pour this mixture over the corn and vegetable ring.
- Grate the coconut. Add 3 teacups of water and blend in a mixture. Strain and take out the coconut milk.
- Heat the ghee and fry the cumin seeds until they begin to crackle. Add the green chilli and curry leaves and fry again for 1 minute. Add the paste and fry again for 1 minute.
- Add the coconut milk, sugar and salt and boil for 10 minutes.
- Serve hot with the corn and vegetable ring.
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