Stuffed Vegetables


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Gujarati style stuffed vegetables with crunchy powdered peanuts. You can use any combination of vegetables.

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Preparation Time: 
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Serves 6.
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10 to 12 baby potatoes
8 small brinjals (baingan / eggplant)
8 to 10 baby onions
5 to 6 big green chillies (optional)
a pinch asafoetida (hing)
3 tbsp oil

For the stuffing

(to be made into a masala mixture)
3/4 cup chopped coriander (dhania)
1/2 fresh coconut, grated
4 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
4 tsp sugar
1 tsp garam masala
1/2 tsp turmeric powder (haldi)
3 tbsp crushed roasted peanuts
salt to taste

  1. Make a cross of 2 slits at right angles on the potatoes, brinjals and small onions.
  2. Stuff the slits on the potatoes, brinjals and onions with the masala mixture.
  3. Heat the oil in a broad vessel, add the asafoetida and fry for a few seconds.
  4. Add the stuffed vegetables. Add 1/4 cup of water and cook slowly until almost cooked.
  5. Add the green chillies and cook for a few minutes.
  6. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 Reviewed By
Foodie #605325November 27, 2013

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Reviewed November 27, 2013by Foodie #605325


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