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Stuffed mixed baby vegetables
Method
- Preheat the oven to 200C/400F
- Slit the potatoes and aubergines, ensuring you don`t cut right through. (Just 1 slit)
- Mix all the stuffing ingredients together and carefully spoon it into the veggie slits.
- Arrange the stuffed veggies in a deep greased ovenproof dish, slit and fillings faced upwards.
- For the sauce, heat the oil in a heavy-based saucepan and fry the mustard seeds till they splutter.
- Add the tomatoes, chopped coriander and remaining spice mix with the water - bring to a boil and simmer for 5 mins till the sauce thickens.
- Pour this sauce over the veggies, cover and bake for 25-30 mins.
Ingredients:
12 baby potatoes
Baby brinjals/aubergines
12 baby potatoes
Baby brinjals/aubergines
For the stuffing:
1 tbsp sesame seeds
2 tbsp coriander powder
1 tbsp gram flour
1/4 tsp garam masala
2 tbsp cumin powder
1/2 tsp salt
1/2 tsp red chili powder
1/2 tsp turmeric powder
2 tsp sugar
2 garlic cloves, crushed
1 tbsp lemon juice
1/4 cup fresh chopped coriander
For the sauce:
1 tbsp oil
1/2 tsp mustard seeds
500g chopped tomatoes
2 tbsp chopped fresh coriander
150ml water
RECIPES BY MEARL FERNANDES
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