Veg Kitchen

Baked potato wedges.

Ratatouille

1 can tomato paste
1/2 onion chopped
1/4 cup minced garlic
1 tablespoon olive oil
3/4 cup water salt and ground black pepper to taste
1 small eggplant trimmed and very thinly sliced
1 green zucchini trimmed and very thinly sliced
1 yellow zucchini trimmed and very thinly sliced
1 red bell pepper cored and very thinly sliced
1 yellow bell pepper cored and very thinly sliced
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
3 tablespoons cheese

1. Preheat the oven to 200 degree C

2. Spread tomato paste into the bottom of a microwave safe ceramic/ glass dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.

3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center forming an eye. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

4. Bake in the preheated oven until vegetables are roasted and tender, about 50 minutes. Serve with cheese.

Enduri Pitha (Odia:ଏଣ୍ଡୁରି ପିଠା)
A variety of pitha made in the Indian state of Odisha mostly in the northern and central region. Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper. Enduri is mostly prepared during Prathamastami and Manabasa Gurubara. It is a light snack and has laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, enduri used to be made by steaming in large earthen pots. Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sokalo dhupo" (breakfast).

https://en.wikipedia.org/wiki/Enduri_Pitha

Prepared By: Madhusmita Routray

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