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Vegetable Stuffing

Madhuri.Dixit's picture
  Vegetables 250 Gram
  Turmeric powder 1 1⁄2 Teaspoon
  Ghee 3 Tablespoon
  Chili powder/Two green chilies 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Aniseeds 1 Teaspoon
  Salt 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Boiled beetroot 1 (Optional)
  Diced peas 1 Cup (16 tbs) (Optional)
  Parboiled raisins 1 Tablespoon (Optional)
  Soaked coconut pieces 1 Tablespoon, soaked (Optional)
  Peanuts 1 Tablespoon (Optional)

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.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

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

Vegetable Stuffing Recipe