Masala Rice with Stuffed Vegetables
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 218 cookbooks
This recipe has been viewed 17372 times
Stuffing vegetables with masala mixtures before sautéing is a common practice in Indian cuisine, as it imparts a deep and lingering taste to the vegetables, which may then be served as such or added to rice dishes or gravies. In this delicious preparation of Masala Rice with Stuffed Vegetables, the veggies are stuffed with a coconut-based masala, which enhances not just the flavour but also the texture of the vegetables, making them ideal to combine with rice. One thing you need to take care of when preparing this, is to sauté the stuffed veggies carefully so they do not break up.
- Keep 2 tbsp of the masala mixture aside.
- Make 4 vertical slits in the brinjals, baby potatoes and tendlis and stuff them with the remaining masala mixture and keep aside.
- Heat the oil in a non-stick kadhai, add the stuffed vegetables, salt and ½ cup of water, mix well and cover and cook on a slow flame for 10 to 11 minutes, while stirring occasionally.
- Add the cooked rice, green peas, salt and the remaining masala mixture, mix well and cook on a medium flame for 1 minute.
- Serve hot.
Nutrient values per serving
|Vitamin A||604.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||19.1 mg|
|Folic Acid||30.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.