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Stuffed Mixed Baby Vegetables

Stuffed Mixed Baby Vegetables is a popular Continental Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Continental
Technique :
Bake
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

12 - baby Potatoes

12 - baby brinjals/aubergines

For the stuffing:

1 tbsp - sesame seeds

2 tbsp - coriander powder

1 tbsp - gram flour

1/4 tsp - Garam Masala

2 tbsp - cumin powder

1/2 tsp - salt

1/2 tsp - Red Chilli powder

1/2 tsp - Turmeric powder

2 tsp - Sugar

2 - Garlic cloves, crushed

1 tbsp - Lemon juice

1/4 cup - fresh chopped coriander

For the sauce:

1 tbsp - oil

1/2 tsp - Mustard Seeds

500 g - chopped Tomatoes

2 tbsp - chopped fresh coriander

150 ml - water

Method

  1. Pre-heat the oven to 200 C/400 F.
  2. Slit the potatoes and aubergines, ensuring you don't cut right through (just 1 slit).
  3. Mix all the stuffing ingredients together and carefully spoon it into the slits.
  4. Arrange the stuffed veggies in a deep, greased oven-proof dish, slit and fillings facing upwards.
  5. For the sauce, heat the oil in a heavy-based saucepan and fry the mustard seeds till they splutter.
  6. Add the tomatoes, chopped coriander and remaining spice mix with the water. Bring to a boil and simmer for 5 mins till the sauce thickens.
  7. Pour this sauce over the veggies, cover and bake for 25-30 mins.
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Sushmita

Sushmita

Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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