Ingredients:

• 1 cup – Green peas
• 1 cup – Cauliflower florets
• 4 – Potatoes, cut into chunks
• 2 – Onions, sliced finely
• 4 – Carrots, peeled and cut into big pieces
• 2 – Tomatoes, sliced
• 3 stalks – Celery, washed and cut into chunks
• 1 tsp – Pepper powder
• 1 tsp – Chilli powder
• 1 tsp – Chopped Mint
• 1/2 cup – Milk
• 2 tbsp – Oil
• Salt to taste

Method:

1. Place a layer of potatoes in a large buttered baking dish.
2. Arrange the onions, carrots, tomatoes, cauliflower, peas and the remaining potatoes in layers.
3. Mix the chilli powder, salt and pepper in half cup of milk, then pour over the vegetables.
4. Drizzle oil all over the dish and pour in two cups of water.
5. Sprinkle the chopped mint and a few pieces of celery on top.
6. Cover the dish with a lid or with aluminium foil and cook in a slow oven (300 degrees F) for about one hour, till the vegetables are cooked and most of the water has dried up.
7. Decorate the top with remaining chopped celery.

Recipe courtesy of Bridget White