150gms carrots finely chopped
100gms french beans finely chopped
150gms cauliflower finely chopped
50gms cabbage finely chopped
100gms onions finely chopped
15-20 cloves of garlic finely chopped
100gms tomatoes finely chopped
50mi tomato ketchup
200gms eggplant thinly sliced into roundels
100gms red/green bell peppers thinly sliced into roundels
100gms potatoes thinly sliced into roundels
1/2tsp ground pepper
40ml oil
oil for deep frying
a dash of siracha sauce
50gms cheese
salt to taste
for the cream sauce:
250ml milk
30gm all purpose flour
40gm butter
30ml fresh heavy cream
salt and pepper
Heat oil in a wok. Saute the garlic and the onions.
To it add the chopped vegetables except the tomatoes and cook till done.
Now add the chopped tomatoes, tomato ketchup, siracha, salt and pepper and cook till all the moisture evaporates.
Deep fry the eggplant, potato and the bell pepper roundels and keep aside.
In another pan melt butter, add flour and cook till it turns golden brown. Now add milk stirring vigorously till the sauce is thick and smooth, mix in the fresh cream . To it add salt and pepper to taste. Keep the sauce aside.
In a baking dish, pour some cream sauce at the bottom. On it arrange a layer of potatoes, followed by a layer of the peppers followed by the eggplants. On it spoon in the chopped cooked vegetables.
Repeat the the whole layering process again.
Finally top it with a layer of the cream sauce and sprinkle grated cheese and bake in a preheated oven at 400 degree F till the top layer in golden brown.
