250g minced meat (beef, chicken or mutton; not fish)
Onions (chopped for tempering, rings for spreading)
Tomatoes (sliced for spreading)
1/2 cup milk
Cheese for topping (optional)
Deep fry (or air fry) potato, carrot and brinjal rounds. Butter a pyrex/casserole dish.
Temper onions and then add minced meat and temper some more.
Add salt and take off heat.
Spread brinjals in the dish, followed by carrots, potatoes, little bit of pepper, and tempered meat.
Then spread raw onion rings and tomatoes in layers
Beat the eggs with pepper and salt. Add milk, melted butter, and vinegar.
Pour this mixture over the casserole so that it touches the whole mix.
Sprinkle chopped parsley (and grated cheese, optional).
Bake at 180 degrees Celcius for 30 minutes.
Decorate with few coriander leaves.