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Stuffed Vegetables

Photo credits: Asha Sreedharan


  • ¼ kg brinjal (eggplant)
  • ¼ kg small onions
  • ¼ kg small potatoes
  • 2 tsp unpolished sesame seeds
  • 2 tsp desiccated coconut
  • 2 tsp groundnut powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder (haldi)
  • 4 cloves garlic
  • 30 g date paste
  • Unrefined salt to taste
  • 1½ tsp lime juice, or as per taste, to add on top
  • Fresh coriander leaves, to garnish


Roast the sesame seeds, coconut and groundnut. Grind these to a coarse powder. Transfer to a bowl, add the chilli powder, turmeric powder, garlic, date paste and salt and mix well. Stuff all the vegetables with this mixture. Reserve any of the stuffing left over. Steam the vegetables until they are cooked. Make a sauce with the reserved stuffing and pour over the veggies. Add lime juice on top, garnish with coriander leaves and serve.


You could use a host of other vegetables – just make sure they all take almost the same time to cook, or first add in vegetables that need longer to cook.

Serves 3 – 4


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