Ingredients:
- fresh vegetable of your preference ( i used cauliflower, peas, beans, potato, carrot, eggplant, cabbage, onion, tomato ) i wished i had capsicum
- cut the vegetables in to small size pc
- for white sauce
- black pepper - a pinch
Directions:
- Parboil the vegetable except tomato, cabbage , chilli capsicum etc.
- Drain the water and keep aside.
- Prepare the white sauce .
- Melt butter in a pan . sauté the flour without forming any lump.
- Add milk while stirring continuously.
- Add the beaten egg yolk.
- Add salt and black pepper.
- Let it thicken a bit and keep aside.
- Grease a baking dish
- Arrange the parboiled vegetables at bottom and put the fresh one at the top.
- Add the grated ginger uniformly at the top layer
- Add the white sauce at the top and finally brush it with beaten egg white.
- Preheat oven at 150 deg and bake it for 20 mins or till you see the brown crust form at the top of the dish.
- Serve hot garnishing with fresh chopped coriander leaves.
- (Imp- don’t over boil the veggies .
- You can add cheese if you don’t use egg white)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.44 Kcal (190 kJ) | ||
| Calories from fat | 6.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Sodium | 33.37mg | 1% | |
| Potassium | 150.52mg | 3% | |
| Total Carbs | 9.23g | 3% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64 Kcal (268 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 1% | |
|---|---|---|---|
| Sodium | 47mg | 1% | |
| Potassium | 212mg | 3% | |
| Total Carbs | 13g | 3% | |
| Dietary Fiber | 4g | 11% | |
| Protein | 3g | 4% | |
| Vitamin C | 10mg | 12% | |
| Iron | 1mg | 4% | |
| Calcium | 25mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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