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 is toasted Spices, Oats and Nuts. The curry has a slightly different and gives give it a rich nutty taste. However, I added the muthias to the curry to give it the exotic taste of traditional Undhiyu.
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)
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.
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
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.
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.
More curry recipes using stuffed masala are:
- Masala and coconut stuffed aubergine and potato curry
- Stuffed Karela (Bitter Melon) Keto Friendly
- Gujarati Undhiyu with Muthias Dumplings
- Masala Stuffed Karela or Bitter Melon curry
- Okra (ladies fingers) Stuffed with Spices and Herbs (Bherala Bhinda nu Shak)
- Stuffed peppers in tomato gravy (bharela marcha nu shaak)
- Masala Stuffed Orange Baby Bell Peppers (Bharela Marcha)
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