Masala Rice with Stuffed Vegetables
by Tarla Dalal
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Added to 220 cookbooks
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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 (Abbrv) per serving
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