10 Cut all vegetables Julianne Style (2 inches long match stick type)
20 Cut coconut kernels into 2 inches long match stick type
30 Chop onions
40 Chop Garlic
Clean all vegetables and coconut and keep aside
Preparation:
Melt butter in a frying pan sauté chopped onions and garlic till golden. Add all the vegetables fry for one second on high flame. Then pour fresh cream and coconut to boil for a second. Add seasonings salt to taste. Add white sauce and settle the entire vegetables in a glass oval shaped bowl. Top it with sliced thin bread and grated cheese to bake on 220 degree centigrade temp. Garnish and Serve hot.
