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07 March 2013,22:20 by
J.Sujatha

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VEGETABLE, COCONUT AND EGG BAKE

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oven to 350F/180C.
  • Thinly slice the bamboo shoots and onion.
  • Heat the oil in a wok or large frying pan. Put in the bamboo shoots, onion and garlic, and stir-fry 1 minute.
  • Mix in the coconut, chilli powder, paprika, ginger, coriander and tomato ketchup. Stir-fry 2 minutes.
  • Pour in the water. Cover, and simmer 5 minutes. Uncover, and stir over heat until all the water has been absorbed. Add salt to taste. 
  • Transfer the mixture to a 2-inch (5 cm) deep ovenproof dish. Pour the beaten egg over the top.
  • Put the dish into the oven for 30 minutes, or until the egg has set.

INGREDIENTS

  • 250 grams tins bamboo shoots
  • 1 medium onion
  • 2 tablespoons groundnut oil
  • 2 garlic cloves, crushed
  • ½ fresh coconut, grated, or 170 grams desiccated coconut
  • ½ teaspoon chilli powder
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • 2 teaspoons tomato ketchup
  • Pinch of sea salt
  • 250 ml water
  • 2 eggs, beaten

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