Heat butter and oil in a
non-stick pan till the butter melts. Add onions and saute till they turn a light golden.
Add garlic, carrots
and bottle gourd and mix well and saute for 2 minutes. Add coriander leaves and mix well and saute for 2 minutes. Add refined flour and mix well and saute for 2-3 minutes.
Add salt and crushed
peppercorns and mix well. Tear oregano sprigs and basil leaves and add and mix well. Cook till all the moisture dries up. Add juice of 1 lemon and mix and set aside to cool.
cheese and processed cheese in a mixing bowl. Break the eggs into the bowl and mix well with an electric egg beater. Add the vegetable mixture and mix with a wooden spoon.
Grease a cake tin with
some butter and sprinkle some breadcrumbs evenly at the base and sides of the dish.
Pour the prepared
mixture into it and tap the cake tin lightly. Sprinkle some mozzarella cheese on the top. Keep the cake tin in the preheated oven and bake for 30 minutes. Reduce the temperature of the oven to 170º C and cook for further 10 minutes. Prick the cake with a knife or fork, if it comes out clean it means the cake is done.
Take the cake tin out
of the oven and let it cool for 5-10 minutes.
To demould gently
dislodge the sides with a knife, keep a plate over the cake tin and flip so that the cake is upturned on the plate. Keep another plate over the upturned cake and flip again. Cut into wedges and serve warm.