Stuffed Mixed Baby Vegetables

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chicken and Vegetable Stir Fry, Best Brinjal Rasavangi, Easy Palak Machchi

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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

  • Pre-heat the oven to 200 C/400 F.
  • Slit the potatoes and aubergines, ensuring you don't cut right through (just 1 slit).
  • Mix all the stuffing ingredients together and carefully spoon it into the slits.
  • Arrange the stuffed veggies in a deep, greased oven-proof dish, slit and fillings facing upwards.
  • For the sauce, heat the oil in a heavy-based saucepan and fry the mustard seeds till they splutter.
  • 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.
  • Pour this sauce over the veggies, cover and bake for 25-30 mins.