Boil potatoes and carrots until soft.

Peel boiled potatoes and cut cooked carrots into half circles.

Mash potatoes leaving some pieces un-mashed.

Add chopped onions, chopped parsley, frozen peas and carrot pieces.

Add turmeric, black pepper and salt.

Beat the eggs lightly, add to the blend and mix gently.

Warm canola oil in an ovenproof (Dutch oven) pot of 3.5 quarts (9’’ diameter).

Pour mixture into the hot oil and level mixture in the pot.

Cover the pot and cook for 10 minutes on medium heat.

Move to a 340-degree preheated oven and bake for a little over an hour or until the maakuda is firm, sides are brown and top is golden.

Remove from oven and let cool for 20 minutes.