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STUFFED VEGETABLES Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 10 to 12 small potatoes
8 small brinjals
8 to 10 small onions
5 to 6 big green chillies (optional)
A pinch asafetida
3 tablespoons oil
To be made into a masala mixture:
1 teacup chopped coriander
1/2 grated fresh coconut
4 teaspoons coriander-cumin seed powder
2 teaspoons chilli powder
4 teaspoons sugar
1 teaspoon garam masala
1/2 teaspoons turmeric powder
3 tablespoons crushed roasted peanuts
Salt to taste
| | METHOD | Make a cross of 2 slits at right angles on the potatoes, brinjals and small onions.
Stuff the slits on the potatoes, brinjals and onions with the masala mixture.
Heat the oil in a broad vessel, add the asafoetida and fry for a few seconds.
Add the stuffed vegetables. Add 1/4 cup of water and cook slowly until almost cooked.
Add the green chillies and cook for a few minutes.
Serve hot.
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