Stuffed Vegetable Platter

• 2 cups chopped coriander leaves (dhania pathha)
• 1 cup mint leaves (pudina)
• 1 large raw mango
• 4 green chillies
• 1 large onion
• 4 – 5 cloves garlic
• 2″ pc ginger
• Unrefined salt to taste
• 2 tsp coriander (dhania) powder
• 1 tsp red chilli powder
• 1 tsp turmeric (haldi) powder

Vegetables

• 2 large potatoes
• 2 large carrots
• 5-6 ladies fingers (bhindi)
• 5-6 small onions

Method

Grind all chutney ingredients into a coarse paste.

Cut potatoes and carrots in thick rounds and slit in between; slit ladies fingers, small onions and fill all these with chutney and steam. You may also keep these in a pan and cook till done.

Serves 4