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Stuffed Baby Vegetables

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Published under: Fruits and Vegetables

Potatoes – 12, small
Eggplants – 8, small

For the Stuffing:
Sesame Seeds – 1 tblsp
Ground Coriander – 2 tblsp
Ground Cumin – 2 tblsp
Salt – 1/2 tsp
Chilli Powder – 1/4 tsp
Ground Turmeric – 1/2 tsp
Granulated Sugar – 2 tsp
Garam Masala – 1/4 tsp
Gram Flour – 1 tblsp
Garlic – 2 cloves, crushed
Lemon Juice – 1 tblsp
Fresh Coriander – 2 tblsp

For the Sauce:
Oil – 1 tblsp
Black Mustard Seeds – 1/2 tsp
Tomatoes – 400 gms, chopped
Fresh Coriander – 2 tblsp, chopped
Water – 2/3 cup

1. Preheat the oven to 200C. Make deep slits in the potatoes and eggplants to hold the stuffing, ensuring that you  do not cut right through.
2. Mix all the ingredients for the stuffing together on a plate.
3. Carefully spoon the spicy stuffing mixture into each of the slits in the potatoes and eggplants.
4. Arrange the stuffed potatoes and eggplants in a greased ovenproof dish, filling side up.
5. For the sauce, heat the oil in a heavy pan and fry the mustard seeds for 2 minutes until they begin to splutter, then add the chopped tomatoes, coriander and any leftover stuffing. Stir in the water. Bring to the boil and simmer for 5 mnutes until the sauce thickens.
6. Pour the sauce over the potatoes and eggplants. Cover and bake in the oven for 25-30 minutes until the potatoes and eggplants are soft.

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