Vegetable Stuffing Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Vegetables250 Gram
 Turmeric powder1 1⁄2 Teaspoon
 Ghee3 Tablespoon
 Chili powder/Two green chilies1 Teaspoon
 Cumin seeds1 Teaspoon
 Aniseeds1 Teaspoon
 Salt1 Teaspoon
 Mustard seeds1 Teaspoon
 Boiled beetroot1 (Optional)
 Diced peas1 Cup (16 tbs) (Optional)
 Parboiled raisins1 Tablespoon (Optional)
 Soaked coconut pieces1 Tablespoon, soaked (Optional)
 Peanuts1 Tablespoon (Optional)

Nutrition Facts

Serving size: Complete recipe

Calories 1029 Calories from Fat 556

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 34.1 g170.4%

Trans Fat 0 g

Cholesterol 120.6 mg40.2%

Sodium 2137.6 mg89.1%

Total Carbohydrates 99 g33%

Dietary Fiber 30.7 g122.8%

Sugars 25.1 g

Protein 30 g60.8%

Vitamin A 321.9% Vitamin C 215.9%

Calcium 28% Iron 93%

*Based on a 2000 Calorie diet


Cut the cauliflower, potatoes or other vegetable into small pieces.
Potatoes should not be peeled.
Heat the ghee and fry the cumin seeds, aniseeds and mustard seeds.
Add the vegetable, turmeric and chilli powders and salt.
Stir briskly.
Lower the fire; cover the pan with a shallow dish filled with water.
After ten minutes, stir, and add half a cup of water.
The vegetable should be tender in another fifteen minutes.
Add the green chillies.
Finally, add any one of the optional ingredients.
This can be used as stuffing for samosas, tomatoes, capsicums, cabbage leaves, pancake rolls, omelets and potato cutlets.