VEGETARIAN

Gujarat Vegetable Pie

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Please note that if you want to bake this pie during fasting, it includes sour cream or natural yogurt. Therefore, if you are strictly fasting, postpone the preparation until non-strict days or after the fast. By the way, if you don't have natural yogurt, feel free to replace it with 10% sour cream or whatever is available. Additionally, it is important to know that following the exact recipe results in a rather bland pie, so it is served with spicy dishes like chutney. If you want to liven it up, add chili, turmeric, garlic, and/or ginger.

Ingredients

Semolina - 7.1 oz
Natural Yogurt - 4 tablespoons
Vegetable Oil - 5 tablespoons
Green String Beans - 5.3 oz
Carrot - ½ piece
Cumin Seeds - 1 tablespoon
Mustard seeds - 1 tablespoon
Ground Paprika - 1 tablespoon
Baking Powder - 2 teaspoons
Sesame Seeds - 1 tablespoon
Frozen Green Peas - 5.3 oz

Step by Step guide

Step 1

In a bowl, add a handful of peas and string beans, grate the carrot on a coarse grater into the bowl, add paprika, and mix everything together. There is no need to thaw them in advance. If using fresh beans, trim the ends, cut the pods into 3 pieces, and add them to the bowl.

Step 2

In another bowl, mix the semolina with yogurt or sour cream and baking powder, then add the vegetables and mix thoroughly to ensure there are no dry granules of semolina left. Set aside.

Step 3

In a deep skillet or saucepan, heat any vegetable oil, add the mustard and cumin seeds, and wait until bubbles appear on the surface of the oil and the seeds start to sizzle. Pour the fragrant mixture into the semolina and vegetable mixture, and mix well. The consistency should be thick, like sour cream.

Step 4

Pour the pie mixture into a mold and place it in a preheated oven at 200°C (392°F) to bake for 30 minutes. Check for doneness with a toothpick—it should come out dry. There is no need to grease the mold beforehand, as the pie will not stick to the sides due to the oil in the mixture. Five minutes before the end of baking, sprinkle the pie with sesame seeds to brown it.

Step 5

Serve cooled with tea or as a snack. And of course, with chutney! The next day (if there are any leftovers), the pie may become a bit soggy due to the vegetables, so I recommend reheating it in a preheated oven at 180°C (356°F) for 15 minutes or in the microwave for 5 minutes at 100% power.