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Cooking Stuffed Potatoes And Eggplants On A Stove Top

drbhaldave's picture
ONEMAN SHOW desribes how to cook INDIAN STYLE stuffed veges on a stove-top.
Ingredients
  Potatoes/Yellow squash 2 Pound
  Egg plant 2 Pound
  Olive oil 3 Tablespoon
  Hot water 1⁄4 Cup (4 tbs)
For filling
  Besan flour 1⁄2 Cup (8 tbs)
  Fresh coriander leaves 1⁄4 Cup (4 tbs), chopped finely
  Ginger 1 Teaspoon
  Jalapeno 2 , chopped
  Peanuts 1⁄4 Cup (4 tbs)
  Coconut 1⁄4 Cup (4 tbs), grated
  Cumin coriander powder 2 Teaspoon
  Chili powder 1 Teaspoon
  Salt To Taste
  Sugar 1 Teaspoon
  Lemon juice 1 Teaspoon
Directions

MAKING
1. In a bowl, add besan flour, coriander leaves, ginger, jalapeno, peanuts, coconut, cumin coriander powder, chili powder, salt, sugar and lemon juice. Mix well.
2. Slice the egg plants and potatoes in half lengthwise. Stuff them with the filling. Repeat stuffing with all pieces.
3. In a skillet, pour olive oil and heat it over medium high heat. Put the stuffed potatoes and eggplants into the skillet.
4. Stir occasionally, cover with a lid and cook for a few minutes.
5. Pour in hot water to help to create steam. Cover and cook for a few more minutes.

SERVING
6. Serve the Stuffed Potatoes and Eggplants with Indian roti or naan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
North Indian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6
Healthy vegetables like Potato and Eggplant stuffed with a mixture and cooked on stove top enriches the flavor of the vegetables. A spicy way to eat and present the vegetables, Bale Dave leaves no stone unturned to make it appeasing in taste and look. Try in your home kitchen and serve with steamed rice or Indian rotis.

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1 Comment

popeye304's picture
I aqm just learning about vegetarian Indian food, I really wish you could have included portion sizes... this recipe looks so good.