Stuffed Sun-Dried Vegetables With Spiced Rice Recipe

Fusion cuisine

Stuffed Sun-Dried Vegetables with Spiced Rice recipe

About this recipe

A flavorful and aromatic Jain-friendly dish featuring sun-dried vegetables stuffed with spiced rice, nuts, and currants. Perfect for a wholesome and satisfying dinner.

Ingredients

  • 25 g Parsley
  • 50 g Tmi Colman Pine Nuts (Chilgoza)
  • 400 g Pastazara Finely Chopped Tomatoes
  • 250 g Zucchini Green
  • 500 g Whole Farm Grocery Raisins 500 G
  • 100 g Zoff Dried Red Chilli/Sukhi Lal Mirch Whole
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 45 g On1Y Cinnamon Powder
  • 1 pc (40 g) Keya Wonder Hot Red Chilli Flakes
  • 100 g Catch Sprinklers - Iodized Table Salt
  • 1 Kg Kissan Tomato Paste
  • 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet
  • 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

  1. 1. In separate pots, place your zucchini in water. Bring to a boil and leave them in the water overnight. Place the dried red peppers in hot water and leave them to soften overnight.
  2. 2. Heat 2 tablespoons of oil in a pan over medium heat. Add and sauté for 1 minute until aromatic. Add the chopped parsley and pine nuts, and sauté until the nuts are lightly golden.
  3. 3. Add the rinsed rice to the pan and stir well. Mix in the raisins, cinnamon, Keya Wonder Hot Red Chilli Flakes, and salt. In a small bowl, dissolve the tomato paste in 1 cup of water and add it to the pan. Stir well and cook the rice mixture until it is half-cooked, about 10 minutes. Remove from heat and let it cool slightly.
  4. 4. Drain the soaked vegetables and pat them dry. Stuff each vegetable with the rice mixture, leaving a little space at the top to allow the rice to expand. Close the openings with small pieces of tomato.
  5. 5. Arrange the stuffed vegetables in a pot, packing them snugly. Place a heatproof plate upside down on top of the vegetables to keep them in place. Add just enough water to cover the vegetables.
  6. 6. Cover the pot with a lid and simmer on low heat for 30 minutes, or until the vegetables are tender and the rice is fully cooked.
  7. 7. Before serving, drizzle fresh lemon juice over the stuffed vegetables for a tangy finish. Serve warm and enjoy your delicious meal.