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Stuffed Potatoes (Bharwan Aloo)
-8 medium Potatoes (peeled)
-2 cauliflower florets (chopped)
-1tbsp chopped onion
-1 capsicum (cored, seeded and chopped)
-2green chilies (chopped)
-4 medium tomatoes (cubed)
-2 cloves of garlic (chopped)
-Salt to taste
-2/3rd cup water
-1/4th cup ghee
-1tsp chopped coriander leaves
-Slice off the top fro the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
-Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
-Parboil until the water is fully absorbed into the mixture.
-Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
-Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
-Carefully arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
-Garnish with chopped coriander and serve hot with roti or paratha.
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