Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
| French Bean | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 small tomatoes,
- 15 grams crumbled paneer or khoya
- 2 teacups mixed boiled vegetables (french beans, carrots and peas)
- 1 chopped onion,
- 2 chopped green chillies,
- 2 tablespoons chopped cashewnuts,
- 2 tablespoons ghee,
- Salt to taste
- -- For gravy:
- 2 grated onions,
- 3 tablespoons tomato ketchup,
- 1/2 teaspoon chilli powder,
- 2 tablespoons ghee,
- Salt to taste
Directions
For tomatoes:
Scoop the tomatoes. Keep aside the pulp for the gravy.
Add the ghee and fry the onion for 1 minute.
Add the green chillies and fry again for ½ minute.
Add the cashewnuts and fry again for ½ minute.
Add the vegetables, paneer and salt and cook for a few minutes.
Fill the tomatoes with the mixture.
For gravy:
Heat the ghee and fry the onion till golden in colour.
Add the tomato pulp, tomato ketchup, chilli powder and salt and boil for 1 minute.
For baking grease a flat baking tray and arrange the tomatoes over it.
Pour the gravy all over and bake in a hot oven at 400oF for 15 to 20 minutes.
Serve hot. If you like, decorate with potato wafers.
Category:Omanese Recipes
Category:Omanese Vegetarian