After perusing a few Thanksgiving stuffing recipes and feeling completely uninspired, Kenny and I decided to attempt an Indian stuffing. Here’s what we came up with. The end result actually tasted remarkably like a Thanksgiving stuffing, but with some Indian flavor.
- 1 bunch of gobi (cauliflower)
- 1/4 kg lady fingers (okra)
- 2 small red onions
- 1 package of MTR Channa Masala (or you can be less lazy than us and make it yourself; we were running out of time with all of our other Thanksgiving prep and decided to take a delicious shortcut)
- 12 small vadas (we got frozen ones; fresh vadas from a local shop would probably be better)
- 2 eggs
- Coconut oil
In a large skillet, warm 1 tbsp coconut oil over medium heat. Add onion, cauliflower, and okra, and saute for 5 minutes or until tender. Season, to taste, with salt and pepper.
Crumble the vadas into a large bowl. Add sauteed vegetables to the crumbs. Stir in the beaten eggs and mix well. Then add the channa and mix well.
Transfer the mixture to a large pot, and cook covered on medium heat for about an hour (even better, use an oven if you have one). Cut into pieces and garnish with curry leaves to serve.