This versatile colorful and baked dish can be eaten as a snack or even a whole meal. To all your diet woes its a nutritious answer. Lets see how we can cook it.

Ingredients

Gram flour-1 cup

Corn kernels-1/2 cup (crushed)

Spinach-1/4th cup (shredded)

Coriander leaves-2 tbsp (finely chopped)

Carrots-1/4th cup (grated)

Ginger and green chilli paste-1 tsp

Salt-to taste

Sugar-1/2 tsp

Fruit salt-1 tsp

For tempering: Oil- 1 tsp

Mustard seeds-1/4th tsp

Sesame seeds-1/4th tsp

Asafoetida- a pinch

Method:

• Mix corn, carrots, ginger-green chilli paste, gram flour, salt, coriander leaves, sugar and 1/4 cups of water together and combine well.
• Sprinkle some water over it and add the fruit salt.
• Pour the mixture into a greased 150mm diameter baking bowl and bake in the pressure cooker for 20-25 minutes. Keep aside.
• Heat 1/4 tsp of oil in a non stick pan and add mustard seeds for tempering.
• In a medium flame when seeds crackles, add sesame seeds and asafoetida and salt.
• Add 2 tbsp of water after removing from the flame and pour the mixture over the vegetable corn bake.
• Serve immediately and garnish with coriander leaves.
• You can cut it into small pieces when it’s completely cool.