Ingredients:

• 4-5 – big potatoes, boiled and mashed.
• 1 – grated carrot.
• 1/4th cup – groundnuts, powdered.
• 1 cup – boiled Corns or peas.
• 1/4th cup – bread crumbs.
• 1 tsp – chilli-ginger paste.
• Salt to taste.
• Sugar to taste.
• Juice of 1/2 Lemon or citric acid.
• 1/3rd cup – sabudana soaked in water.
• 1/2 tsp – Garam Masala powder.
• 2-3 tbsps – green chutney| For the tempering:
• 2 tbsp – oil.
• 1 tbsp – urad dal.
• 8-10 – curry leaves.
• 3-4 – green chillies.

Method:

1. Heat 1 tbsp oil. Add 1 cup boiled corns or peas, 1 tsp chilli-ginger paste, salt and sugar to taste, and the juice of 1/2 lemon or citric acid.
2. Mix well and cook. Then add in salt, sabudana and groundnuts.
3. Grease an 8- inch ring mould.
4. Spread the grated carrot and sprinkle the bread crumbs.
5. Add tempering to the mashed potatoes.
6. Spread half of the potato mixture.
7. Make a layer of green chutney.
8. Place corns/peas on it.
9. Spread tomato sauce and cover with remaining potato mixture.
10. Bake in pre-heated oven at 200 degree C for 20-25 mins or till golden brown.
11. Cool.

Recipe courtesy of Meenal