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Stuffed Mixed Baby Vegetables Recipe

Stuffed Mixed Baby Vegetables is a popular Continental Side Dish
Author :
 
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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
  • How to Make Stuffed Mixed Baby Vegetables:

    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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