Vegetable Coconut Gratin
Peel carrots and celery and grate coarsely. Rinse, dry and grate zucchini. Peel potatoes and cut into thin slices. Peel ginger and grate finely.
Crush coriander seeds, fennel seeds, ajwain seeds and pepper in a mortar.
Heat ghee in a pan and saute spices for about 1 minute. Add carrots, celery, zucchini and ginger, cook for a few minutes. Add coconut milk pour, bring to a boil and season with turmeric, salt, pepper and asafetida.
Layer vegetables and potatoes in an ovenproof dish. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Serve.