Ingredients
Zucchini1 kg
Eggplant1 kg- Minced Meat0.5 kg
Rice2 cups- Mixed Spices or Black Pepper0.5 tsp
Ground Cardamom1 tsp
Cinnamon0.3 tsp
Nutmeg0.3 tsp
Turmeric0.5 tsp
Salt2 tsp
Ghee1 tbsp
Vegetable Oil1 tbsp- Tomatoes3 pieces
Maggi Cube1 cube
Tomato Paste2 tbsp
Water1 liter
Pomegranate Molasses2 tbsp
Crushed Garlic1 tbsp
Dried Mint1 pinch
Steps
- 1
Hollow out the zucchini and eggplant, rinse them, and set aside.
5 minRequired Tools:
Knife🍳Bowl - 2
Mix the stuffing ingredients together and start stuffing the vegetables. Stuff well and leave the top of the vegetables empty to prevent them from bursting during cooking.
10 minRequired Tools:
Mixing Bowl
Spoon - 3
Juice the tomatoes, strain them, and prepare them in a cooking pot. Add the remaining ingredients and then place the stuffed vegetables on top.
10 minRequired Tools:🍳Juicer🍳Pot - 4
Place a plate upside down on top and let them cook on high heat until boiling. After boiling, reduce the heat and let them simmer for an hour.
60 minRequired Tools:
Plate - 5
Before turning off the heat, add the crushed garlic and dried mint, check for doneness, and then turn off the heat.
5 min
Nutrition Facts
Zucchiniper 100gEggplantper 100gRiceper 100gGround Cardamomper 100gCinnamonper 100gNutmegper 100gTurmericper 100gSaltper 100gGheeper 100gVegetable Oilper 100gMaggi Cubeper 100gTomato Pasteper 100gWaterper 100gPomegranate Molassesper 100gCrushed Garlicper 100gDried Mintper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.