Stuffed Potatoes and Tomatoes
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 7273 times
The rich stuffing transforms the lowly potatoes and tomatoes.
- Heat the oil and gently fry the onion , coconut, garlic, coriander seeds, aniseed, poppy seeds and peppercorns for 2 minutes.
- Blend the mixture into a paste in a blender with a little water.
- Add the chilli and turmeric powders, coriander and salt.
- Make four slits in each potato and tomato and stuff with the paste.
- Heat the oil and add the stuffed potatoes and tomatoes, the asafoetida and 4 teacups of water.
- Cover and cook over medium heat for 20 minutes or until the vegetables are soft.
- Sprinkle coriander on top and serve hot.
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