Stuffed Veggies From Leftover Rice

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Thinai (Foxtail Millet) Paniyaram, Best Maharastrian Vada Pav, Easy Rasam Dosa

Rate This Recipe
5

Ingredients

  • 1 - thick spicy sev
  • 2 - ripe tomatoes, finely chopped
  • 1 - onion, finely chopped
  • 1/2 tsp - ginger, grated
  • 1 stalk - Curry leaves
  • 1 tsp - Mint leaves, finely chopped
  • 1 tbsp - coriander leaves, finely chopped
  • 2 - green chillies, slit lengthwise
  • 1/2 tsp - chilli powder
  • 3 pinches - Turmeric powder
  • 1/2 tsp - Sugar (optional)
  • 1/2 tsp - Cumin seeds
  • salt to taste
  • 1 tbsp - oil

How to Make Stuffed Veggies From Leftover Rice

  • Heat oil in a heavy pan. Add cumin seeds, allow to splutter.
  • Add green chillies, curry leaves, ginger and stir.
  • Add onions, stir-fry till soft.
  • Add tomatoes, masalas, cook till tomatoes are mushy.
  • 5 mins before serving:
  • Heat prepared gravy well,
  • Add 1/2 cup water, bring to a boil.
  • Add sev, 1/2 coriander, mint, stir and cook for a minute.
  • Pour into serving dish, garnish with remaining coriander.
  • Serve hot with parathas, phulkas, or even slices of fresh bread.