1 bunch methibhaji (fenugreek leaves), washed & chopped 1 onion, chopped 1 tin creamstyle sweetcorn ½ cup milk 6-8 green chillies, chopped 2 eggs ½ cup mealie meal ½ cup flour ¼ teaspoon arad (Turmeric) 1 teaspoon salt 1 teaspoon dhana jeeru (cumin) 2 ½ teaspoons baking powder ½ cup oil Chopped dhania (coriander)
Blend onion, sweetcorn, milk, eggs & chillies together. Stir in the dry ingredients and then mix in the oil, methibhaji & dhania (coriander). Pour into a greased baking dish and sprinkle sesame seeds & poppy seeds on top. Bake in a preheated oven on 180 degrees for about an hour.