Ingredients:

• For stuffing:
• 200 g – Cabbage
• 100 g – Carrot
• 100 g – Beans
• 100 g – Cauliflower
• 100 g – peas
• 100 g – Onion
• 10 g – Ginger
• 3 to 4 – Green chillies
• Salt to taste
• 2 to 3 tbsp – oil
• 1 tsp – Dhania powder
• 1/2 tsp – Garam Masala
• 1/2 tsp – Mango powder
• 2 tsp – chopped green coriander
• For making the base and crust:
• 1/2 kg – potato, boiled and mashed
• 2 slices – bread
• 1/4 cup – Milk
• Chopped green coriander
• Salt to taste
• 2-3 tbsp – bread crumbs
• 20 g – Butter

Method:

1. For stuffing:
2. Finely chop all the vegetables.
3. Heat oil and fry onion, ginger and green chillies till golden brown.
4. Take out a small portion of it and keep aside for adding it to the potato.
5. Add all the vegetables and masala to it.
6. Cover and allow it to cook on low heat.
7. After it is cooked, fry it without the lid and allow it to dry.
8. Add green coriander to it.
9. For making the pie:
10. Add the onion, ginger and chillies to boiled and mashed potatoes.
11. Soak bread slices in milk and add it to potato dough.
12. Mix salt and coriander and make it a smooth dough.
13. Divide the dough into two equal portions. Spread it in a pie dish with an oily hand.
14. Slowly add the cooked vegetables on it.
15. Cover the vegetables with remaining portion of potato dough.
16. Sprinkle with bread crumbs.
17. Dot the pie with butter.
18. Bake it in an oven at high temperature for about 20 minutes.
19. Serve with sauce.

Recipe courtesy of Rita Kumar