Lot-waalu Shaak (Stuffed vegetables)

 

Vegetables stuffed & cooked in a chick-pea flour mix. Serve with naan, yogurt, and a cucumber-tomato-onion salad. This is a versatile dish, wherein a variety of vegetables can be combined.

 

Any combination of these vegetables:

3 bell peppers, seeded and cut into strips

2 cups radishes, quartered

2 cups okra, slit

5 small eggplants, slit

5 small potatoes, quartered

4 small onions, quartered

 

The stuffing:

cup chana no lot (chickpea flour)

teaspoon lilu-marchu (green chili), minced or teaspoon marchu (cayenne pepper)

1 teaspoon mithu (salt)

teaspoon hardar (turmeric)

1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

1 teaspoon saaker (sugar)

4 tablespoon tel (oil)

1 teaspoon limbu (lemon juice) or teaspoon aamchur (mango powder)

 

The vaghaar (cooking):

5 tablespoon tel (oil)

teaspoon rai (mustard seeds)

teaspoon jiru (cumin seeds)

1/8 teaspoon hing (asafetida)

 

Optional toppings:

some garam masaalaa (optional)

some sesame seeds (optional)

some grated coconut (optional)

 

1.                   Mix the chickpea flour, green chili, coriander-cumin, turmeric, salt, sugar, 4 tablespoon of oil and lemon juice.

2.                   If the vegetables chosen are stuff-able (such as eggplant, okra, onions or potatoes) stuff some of the mix into the slits cut.

3.                   Heat the 5 tablespoon of oil in a non-stick pan, adding mustard seeds, cumin seeds, and asafetida. Wait for the seeds to start popping.

4.                   Add the vegetables. Sprinkle the flour-and-spice-mix over the vegetables. Now is also the time to add the optional spices.

5.                   Cover and cook over low heat for 10-15 minutes. Do not mix.

6.                   Mix and let cook for 5 minutes.