Stuffed Potatoes and Tomatoes


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The rich stuffing transforms the lowly potatoes and tomatoes.

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Serves 6 to 8.
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    For the paste

    1. Heat the oil and gently fry the onion , coconut, garlic, coriander seeds, aniseed, poppy seeds and peppercorns for 2 minutes.
    2. Blend the mixture into a paste in a blender with a little water.
    3. Add the chilli and turmeric powders, coriander and salt.

    How to proceed

    1. Make four slits in each potato and tomato and stuff with the paste.
    2. Heat the oil and add the stuffed potatoes and tomatoes, the asafoetida and 4 teacups of water.
    3. Cover and cook over medium heat for 20 minutes or until the vegetables are soft.
    4. Sprinkle coriander on top and serve hot.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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