Vegetable Stuffing Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Vegetables | 250 Gram | |
| Turmeric powder | 1 1/2 Teaspoon | |
| Ghee | 3 Tablespoon | |
| 1 teaspoon chilli powder or two green chillies | ||
| Cumin seeds | 1 Teaspoon | |
| Aniseeds | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Boiled beetroot | ||
| Diced Peas, | ||
| Parboiled Raisins | ||
| Soaked Coconut pieces | ||
| Peanuts | ||
Directions
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.
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.
Chef
