Vegetable Curry stuffed with toasted Spices, Oats, Nuts

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My husband’s favourite curry is the Gujarati Undhiyu so this recipe is very similar to the Undhiyu but I have not used as many vegetables as one uses in  Undhiyu. The stuffing used in this Vegetable Curry stuffed with toasted Spices, Oats, Nuts curry is slightly different to give it a rich nutty taste. However, I added the muthias to the curry to give it the exotic taste of traditional Undhiyu.

Ingredients:

For stuffing the vegetables:

  • 2 tbls Chickpea flour
  • 2 tbls cumin powder
  • 2 tbls s coriander powder
  • 2 tbls oats
  • 2 tbls peanuts
  • 1 tsp Salt
  • 1 tsp chilli powder
  • 4 cloves of crushed garlic
  • 1 teaspoon of crushed ginger (optional)
  • 1 tablespoon brown sugar
  • Sunflower oil

For the seasoning:

  • 1 teaspoon of dried mustard seeds
  • 5 or 6 small potatoes (baby potatoes are preferable but any small ones are good.)
  • 2 onions
  • 4 or 5 sweet Thai peppers
  • 3-4 small aubergines (brinjals)
  • 1 ripe banana
  • 1 cup frozen peas
  • 1 cup of tinned tomatoes or Pasatta or fresh tomatoes
  • 2 tablespoons of lemon
  • 1 tablespoon jaggery
  • 8-10 Muthias  (recipe for muthias is here)

Method:

For the stuffing:

1. Grind the oats and peanuts in a coffee mixture. Mix the ground mixture, chickpea flour, cumin and coriander powder, salt , chilli powder, crushed garlic and brown sugar in a saucepan. Add a couple of tablespoons of oil and stir the mixture. Heat  this mixture gently until you get an aroma of the spices.

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2. Prepare the potatoes, onions, aubergines and sweet peppers. They need to be washed, peeled and slit but left whole with diagonal cuts – one at the top of the vegetable and one at the bottom end. The cuts should be long enough to enable you to stuff the spices in the vegetables. At this stage, prepare and stuff the bananas but do not add to the curry. Also keep the muthias to add at a later stage

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3. Stuff all the vegetables and layer them in a microwave dish. The potatoes first, then onions, aubergines and lastly the stuffed peppers. Now add the frozen peas to the top and sprinkle any leftover spices over the vegetables.

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4. Cover the dish and cook it in the microwave on high (750 watts). Allow the Vegetable Curry stuffed with toasted Spices, Oats and Nuts curry to cook for 5 minutes, and then remove the curry to check if the vegetables are cooked. If not, cook again at 4 minutes intervals until the potatoes feel soft.  To check if the vegetables have cooked, prick them with a knife.

5. Once the potatoes are cooked, add the bananas and muthias to the Vegetable Curry stuffed with toasted Spices, Oats, Nuts curry.

6. Now prepare the tempering for the Vegetable Curry stuffed with toasted Spices, Oats, Nuts curry (often called vaghar or tadka). Heat 2 tablespoons of oil in a small saucepan.   Add a teaspoon of the mustard seeds to the oil. Once the seeds start popping,  take the saucepan off the heat and add tempering mixture to the curry and allow it to cook for 2 more minutes in the Microwave.

7. Add the crushed tomatoes( or the passata or fresh tomatoes), lemon juice and jaggery to the curry.  add half a cup of hot water to the curry, cover  and allow it to cook for 2-3 more minutes in the MW.

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8. Garnish the Vegetable Curry stuffed with toasted Spices, Oats, Nuts curry with coriander and serve it with hot chappatis and rice and pakoras.

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I am linking this Vegetable Curry stuffed with toasted Spices, Oats, Nuts recipe to the event (In my Veg Box- Potatoes ) – I am running on my blog.  The event was started by citrusspiceuk blog (http://citrusspiceuk.com/).

In my veg box event logo potatoes

Do you have any potato recipes to share with me?

  • Jacqueline Gum

    This looks absolutey fabulous…and I love all of the ingredients individually, so together they must be a real WOW!

    • MinaJoshi5409

      Thanks Jacqueline . We usually end up making too much and having it the next day

  • Oksana Frewer

    Oh, my husband loves curry as all English do! I am going to bookmark your page, maybe one day I will want to please him, and I will cook this one, looks soooo tasty to me! Thank you, Mina.

    • MinaJoshi5409

      I hope you make it soon and let me know whether you liked it .

  • Nayna Kanabar

    Mina this looks wonderfully tasty.The peerfect gujju meal.

    • MinaJoshi5409

      Thanks Nayna . Yes it’s a very traditional dish

  • Jeri Walker-Bickett

    I haven’t tried a curried dish in ages. This looks well worth it 🙂

  • Donna Janke

    I love a good curry dish. It seems like ages since I cooked one from scratch. I could almost spell the spices as I read your recipe and saw the pictures. Yummy.

  • As a vegetarian and lover of Indian food, this recipe looks great. Everything looks so delicious I can almost taste it. I am salivating from your photos alone.

    • MinaJoshi5409

      So glad you liked the recipe . Hope you will try it soon

  • I love to eat fish head curry and I love to cook it myself. Maybe will try your recipe if I have time in the weekends.

    • MinaJoshi5409

      I hope you manage to try this recipe soon .

  • Who doesn’t love a good curry dish, at least i certainly do. This recipe look amazingly flavorful, one I need to put in my must make file. Thank you for share this. 🙂

    • MinaJoshi5409

      I hope you will share your picture when you try this recipe

      • I certainly will. The problem always is, there are so many recipes and so little time… LOL. 🙂

  • Catarina Alexon

    Love vegetable curries and looking at the pictures I’m feeling really hungry.

  • Meredith Wouters

    This looks delicious! I’m always intimidated to try curry, but your step by step instructions make it seem do-able. Now if I can just get my kids to try it!

  • This looks like an interesting recipe, but I am having difficulty embracing the idea of adding oats to it. Certainly an exciting blend of flavours, but wouldn’t the oats make it heavy or gummy?

    • MinaJoshi5409

      Doreen- I used dry oats we have as cereal . Once ground with peanuts – it blended in and didn’t get gummy
      Sent from Mina’s iPhone

    • MinaJoshi5409

      Doreen- I used dry oats we have as cereal . Once ground with peanuts – it blended in and didn’t get gummy

  • Debra Yearwood

    This looks so delicious. My daughter is a vegetarian and I’d like to try this out with her. She has an allergy to nuts, so I may try it with seeds.

    • MinaJoshi5409

      Debra – you can cut out the oats and nuts if you wish .

  • This looks amazing! I enjoy curry dishes greatly! Thanks for sharing your post. 🙂

  • This looks and sounds fantastic. I’ve never heard of chickpea flour. But the combination of all the seasoning is great. Nice presentation too BTW. Thank you.

  • That sounds amazing! Very clear steps…I think I could do this if I can find all of the ingredients. Will definitely check out some of your other recipes!

  • MinaJoshi5409

    Pat – I would love to join this FB Group.

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