|Short crust pastry||1|
|Chopped onion||1 Small|
|Cumin seeds||1⁄4 Teaspoon, roasted and pounded|
|Chopped green chili||1|
|Chopped garlic||2 Cup (32 tbs)|
|Chopped ginger||1 Teaspoon|
|Oregano||1⁄4 Teaspoon (Ajwain)|
|Boiled vegetables||1 Cup (16 tbs), mixed|
|Eggs||3 , beaten|
|Whole milk||1 Cup (16 tbs)|
|Grated cheddar cheese||100 Gram|
|Chopped spring onions||2 Teaspoon|
Roll out pastry on a lightly floured board and line the oven-proof dish.
Prick the base with a fork and bake in a hot oven for 10 minutes.
In the meantime heat butter and add the onion and fry until golden in colour, Add cummin seed, chilli, garlic, ginger and ajwain and further fry for a minute more.
Mix in the vegetables.
Beat together eggs, milk, salt and pepper.
Stir in the vegetable mixture in this and pour into the pastry shell.
Sprinkle cheese on top.
Bake in the oven at 350Â°F for 20 to 30 minutes, until the mixture is set and the top looks golden.
Garnish with spring onions