Stuffed Vegetables Recipe | Winter Special | How to make Stuffed Vegetables | Akshay Davda | #food

ground meat

🥗Healthier: lentils

💰Cheaper: ground turkey

Lentils provide a plant-based option, while ground turkey is less expensive than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious alternative, while bulgur is a cost-effective grain.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Tomato puree offers a concentrated flavor, while canned tomatoes are budget-friendly.

Heat 2-3 tablespoons of oil in a pressure cooker.

Add a pinch of cumin and a green chili, chopped.

Add 2 red chilies, finely chopped ginger, and garlic.

Add 1 large onion, finely chopped, and sauté until browned.

Add chopped tomato and cook well, seasoning with salt to help it cook faster.

Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, juice of 1/2 lemon, and 1 teaspoon sugar (optional).

Mix everything well and add 2 tablespoons of oil to prevent the mixture from drying out.

Prepare the stuffing by making cuts on the potatoes and eggplant, ensuring they remain whole.

Stuff the vegetables with the prepared spice mixture, ensuring the stuffing goes deep inside.

Add water to the cooker to prevent the spices from burning.

Close the lid of the cooker without the whistle and cook on medium-low heat for 12 minutes.

After 10 minutes, check if the vegetables are cooked through.

Once cooked, turn off the heat and plate the stuffed vegetables.

Garnish with grated fresh coconut and chopped fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level: