This is a strange but tasty combination of curry in a pie, over a crunchy cornmeal pie crust, with a layer made of breadcrumbs on top.
half cup milk or water
half red pepper
a few mushrooms
one small eggplant
one small onion
a few cloves garlic
some cabbage leaves
half cup pre boiled lentils
one cup beadcrumbs
Mix cornmeal, white flour, butter and milk(or water), a bit of salt in the glass pan directly, with your hand, until it becomes a soft lump. The consistency should be soft like play dogh, you should be able to make a ball out of it. If too hard add more milk, if too soft ad more cornflour. Press it evenly to cover the whole pan, and bake for about 10-20 minutes, until the pie crust is dry, soft, but baked inside. Take it out of the oven, set it aside.
Dice onion and pepper, and saute in a pan with oil about 5 minutes, then ad the mushrooms, eggplant and the cabbage chopped in small pieces, and continue to saute till the mushrooms and the eggplant are soft and the whole thing is juicy.
Ad the diced garlic and cook a few more minutes. Add turmeric, curry, cayenne pepper and cumin. Add boiled lentils and mix.
Pour the whole thing on top of the pie crust.
Bake for about 10-15 minutes, ad breadcrumbs on top and bake for another couple of minutes, till the breadcrumbs get slightly brown.
Cut the onion and the red pepper,in small cubes and put in a pan with oil, sautee lightly. Add the mushrooms