### TranslatedIngredients: 1 cup rice - wash well in water, 12 small onions - finely chopped, 2 cloves garlic - tighten, 1 inch ginger - tighten, 2 green chillies - straight and thin cut, 1 bay leaf - break , 1 tsp red chilli powder, 1 tsp turmeric powder, 1 carrot - chop, 12 green beans - chop, 2 potatoes - peel and chop, ghee - as per use, 2 cloves, 1 inch cinnamon, 1 tsp fennel , 1 tsp whole pepper, 1 tsp coriander seeds, 1/4 cup green peas - steam, 1/4 cup mint leaves - finely chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Chettinad ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make Chettinad vegetable casserole, first cut all the vegetables. Soak rice for 30 minutes. Heat a pan on gas. Add long, cinnamon, fennel, whole black pepper, coriander seeds, and roast for 2 to 3 minutes. Turn off the gas and allow this spice mixture to cool. After it cools down, put it in a blender and grind it. Keep it aside. Now heat ghee in a pan. Add ginger, garlic, onion, green chilies and cook till the onion becomes soft. After the onion becomes soft, add carrots, green beans, potatoes, bay leaves, turmeric powder, red chilli powder, ground spices and mix well. After 2 minutes, add rice, salt, 2 cups of water and let it boil. After boiling, reduce the heat, cover the pan and cook until the rice is cooked. If the rice remains raw, then add some more water and cook it. After cooking, turn off the gas, cover and keep it aside for 10 minutes. Serve. Serve Chettinad Vegetable Casserole Recipe along with Bundi Raita and Baked Papad for dinner.