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Stuffed cucumbers with root vegetables
 

Ingredients for 4 people:
 

• 4 braised cucumbers
• 1⁄4 tsp pippali
• 1⁄4 tsp mustard seeds
• 1⁄2 tsp cumin seeds
• 1 tsp ginger, chopped
• 2 tsp ghee

 

For the filling:
 

• 1⁄2 beet
• 1 parsnip
• 2 carrots
• 100 g bulgur
• 1⁄2 tsp cumin
• 1⁄4 tsp turmeric
• 1 MS clove
• 1 MS mustard seeds, ground
   

Preparation

 

1. Wash, halve and deseed the cucumbers.
2. Heat the ghee in a pan, grind the spices and roast briefly in the ghee.
3. add 2 liters of water, bring to the boil and cook the cucumber halves for 10 minutes until soft. Place the cucumbers on a plate, season with salt and keep warm.
4. For the filling, wash and peel the vegetables and chop finely in a food processor. Heat some ghee in a pan, add the ground cumin, mustard seeds, cloves and turmeric and fry briefly.
5. Mix in the vegetables and bulgur, add 2 - 3 ladles of the cucumber stock and cook until soft. Season to taste with rock salt and cumin.
6. Pour the vegetable filling into a star-shaped spout and fill the cucumbers with it.

 

Enjoy your meal!