• 3 medium sized onions, peeled and sliced
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric
• 2 teaspoons cornflour
• 1 green chilli, seeds removed and finely chopped
• 3 or 4 cloves of garlic (depending on size) crushed
• 8 oz broad beans
• 2 green peppers, de-seeded, pith removed, and cut into 1" pieces
• 3 to 4 tomatoes, large, skinned and chopped
• Salt
• Pepper
• 2 tablespoons oil

Method:

1. Mix the turmeric, cumin and flour together and roll the onions in it.
2. Mix the chilli with the broad beans and peppers in a bowl and add the garlic.
3. Grease a casserole with a little butter and place a layer of onions on the bottom.
4. Cover wiht a layer of the chilli, broad beans and peppers followed by a layer of the tomatoes.
5. Sprinkle with salt and pepper and keep adding layers until all the ingredients have been used.
6. Pour the oil over the top, cover with a lid.
7. Put into a pre-heated oven at Gas Mark 5 (375°F/190°C) for about 30 minutes until all of the ingredients are cooked through.

Serves 4.

Note: Peas can be used instead of broad beans. A tablespoon of lemon juice poured over the top of the casserole just before serving works well.