Thursday, December 13, 2012,12:42 AM
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PrintSTUFFED BABY VEGETABLES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Make slits in the potatoes and aubergines, make sure not to cut right through.
- Mix all the stuffing ingredients together on a plate.
- Spoon the spicy stuffing mixture into each of the slits in the potatoes and aubergines.
- Preheat the oven to 200°C / 400°F / Gas 6.
- Arrange the stuffed potatoes and aubergines in a greased ovenproof dish, filling side up.
- For the sauce: Heat the oil in a heavy pan and fry the mustard seeds for 1-2 minutes until they begin to splutter.
- Add the canned tomatoes, chopped coriander and any leftover stuffing, Stir in the water.
- Bring to the boil and simmer for about 5 minutes until the sauce thickens.
- Pour the sauce over the potatoes and aubergines. Cover and bake in the oven for at least 20 minutes until the potatoes and aubergines are soft.
INGREDIENTS
- 10 small potatoes
- 8 baby aubergines (eggplant)
For The Stuffing
- 1 tablespoon sesame seeds
- 2 tablespoon ground coriander
- 2 tablespoon ground cumin
- Salt to taste
- ¼ teaspoon chilli powder
- ½ teaspoon ground turmeric
- 2 teaspoon granulated sugar
- ¼ teaspoon garam masala
- 1 tablespoon gram flour
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh coriander (cilantro)
For the sauce
- 1 tablespoon Cooking oil
- ½ teaspoon black mustard seeds
- 420 grams ,can chopped tomatoes
- 2 tablespoon chopped fresh coriander (cilantro)
- 150 ml water
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