Ingredients:

• 1 can – Red kidney beans
• 1/2 – Onion (medium sized), chopped finely
• 1/2 – capsicum, chopped finely
• 2 – spring onion, chopped finely
• 2 – Carrots (medium sized), chopped finely
• 1/2 cup – peas
• 1 – Potato (big sized), chopped
• 1 tsp – Ginger Garlic paste
• 1 tbsp – Tomato paste
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 2 tsp – pav bhaji masala
• 1 tbsp – oil
• Salt, to taste
• For the pie topping:
• 180g – plain flour
• 80g – Butter
• 1 – Egg
• 1 – Carrot (medium sized), grated finely
• 6 tbsp – Milk
• 1/4 tsp – salt

Method:

1. Put the vegetables and kidney beans in a pressure cooker, add water just enough to cover it, pressure cook for 4 to 5 whistles.
2. Let it cool down for a while, and mash all the vegetables completely.
3. Heat oil in a pan, add onions, ginger garlic paste and saute till onion becomes translucent. Add the capsicum and spring onion, tomato paste and finally the mashed vegetables.
4. Now add the spice powder and salt, leave it in simmer for about 10 to 15 minutes. Switch off the flame.
5. Preheat the oven to 180 degree Celsius. To make the pie topping, mix together flour and butter until it looks like bread crumbs. Add salt, finely grated carrot, lightly beaten egg, milk together to make a sticky dough, if it’s not sticky add some more milk.
6. Take four ramekins or medium sized pie dish. Pour the gravy inside the ramekins, place dollops of the pie topping on top of the gravy, bake in the preheated oven for 15 minutes or lightly brown on top.
7. Serve warm with fresh salad.
8. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz