In a medium sized bowl - mix together sooji, cut vegetables, salt, green chilli, grated ginger and few coriander leaves.
Add curd and mix well with a spoon, slowly add water and keep stirring. Make sure that the mixture is not too dry-thick or to runny.Keep aside
In a skillet add oil and once hot add the mustard seeds once they splutter add the cumin/jeera once they start to change color take off the flame and put rest of coriander leaf slowly add this to the semolina mixture.Add baking powder and mix well.
Mix oregano, chilli flakes and grated cheese with spinach and corn.
Pre-heat oven and grease a 1 kg loaf tin well with oil/butter and dust with bread crumbs.
First add a layer of semolina mixture in the prepared tin then spread the spinach and corn stuffing.
Lastly spread another layer of semolina mixture and top it with sesame seeds and onion seeds. Bake in the preheated oven for about 35-40 minutes.
Insert a tooth pick in the center of the loaf. If the tooth pick comes out clean and the edges are crisp, the vegetable loaf is ready. Let it cool in the tin, and then serve along with coconut mint chutney or sauce.
