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ingredients

    Green capsicum (Hari Shimla Mirch) - 1, top and base sliced off, cored so that outer part remains intact

    Red bell pepper (Lal Shimla Mirch) - 1, top and base sliced off, cored so that outer part remains intact

    Yellow bell pepper (Peeli Shimla Mirch) – 1, top and base sliced off, cored so that outer part remains intact

    Zucchini (Turali) – 1, cut into 3 halves, pulp taken out so that they look like cups

    Onion (Pyaaz) - 1, finely chopped

    Tomato (Tamatar) - 1,top sliced off, cored and de-seeded

    Salt - 1 tsp

    Coriander (Dhania) - 2 tbsp, finely chopped

    Tomato (Tamatar) puree – 2 tbsp

    Mint (Pudina) leaves – 2 tbsp, finely chopped

    Rice (Chawal) – 2 cups, cooked.

preparation method

Step 1 – In 2 tbsp of oil, sauté onion for 2- 3 minutes, on medium flame, till soft. Add tomato and zucchini pulp and mix. (Mash the zucchini pulp if in lumps)

Step 2 – Add salt, black pepper, puree and rice. Mix gently so that the rice doesn’t break. Add pudina and dhania leaves to complete the stuffing.

Step 3 – Stuff the zucchini cups, tomato and bell peppers with rice mixture. Pack the stuffing well and place in a buttered baking dish. Bake at 200 degrees for 30 minutes.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 30 to 45 minutes

Notes/Tips

Keep the pulp of zucchini and tomato aside in separate bowls as they too will be used in the stuffing.

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