BAKED SPINACH PANCAKES IN TOMATO GRAVY

Lovely spinach pancakes served with spicy tomato gravy.

Cooking Time : 30 min.

Preparation Time : 20 min.

Serves 6 to 8.

For the pancakes:

1 teacup chopped spinach
100 grams plain flour (maida)
3 teaspoons ghee
1 teacup milk
For the vegetables
3 teacups mixed boiled vegetables, finely chopped
1 chopped onion
1 teaspoon chilli powder
1 tablespoon butter or ghee

For the tomato gravy

750 grams tomatoes, chopped
1 chopped onion
2 cloves crushed garlic
2 teaspoons sugar (approx.)
1 teaspoon chilli powder
2 tablespoons oil

For the baking

2 tablespoons fresh cream
2 tablespoons grated cheese

For the pancakes

1. Put the spinach to cook with very little water.
2. When cooked, blend in a liquidiser.
3. Mix the flour, ghee, salt and milk. Add half of the spinach puree and mix well.
4. Prepare pancakes on a non-stick frying pan using a little ghee.

For the vegetables

1. Heat the butter and fry the onion for 1 minute.
2. Add the remaining ingredients along with the remaining spinach puree.

For the tomato gravy.

1. Heat the oil and fry the onion and garlic for 1 minute.
2. Add the tomatoes, sugar and chilli powder and cook until soft. Blend in a liquidiser.

How to proceed

1. Spread a little tomato gravy at the bottom of a greased baking dish. Put a pancake in the dish, spread some vegetables and a little gravy on top.

2. Repeat and build up layers of pancakes, vegetables and gravy in this manner.
3. Finally, cover with the cream and top with grated cheese.
4. Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
5. Serve hot.

Tips: Take french beans, carrots, green peas, potatoes, cauliflower as the mixed vegetables.