Indian-Style Stuffed Baked Potatoes
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian |
| CHUTNEY----- | ||
| 3 | Bell peppers -- red | |
| 1/2 | c | Tomato-vegetable juice or |
| Water | ||
| 1/4 | c | Cashew nuts; chopped -- |
| Pan- | ||
| Toasted | ||
| 1/8 | ts | Cayenne pepper |
| Salt to taste | ||
| POTATOES AND VEGETABLES----- | ||
| 4 | md | Potatoes -- baking |
| 4 | Carrots -- scrubbed and | |
| Sliced | ||
| 1/4 | " thick | |
| 2 | Zucchini -- halved and | |
| Sliced | ||
| 1/2 | " thick | |
| 3 | Bell peppers, yellow -- | |
| Seeded | ||
| And cut lengthwise in | ||
| Strips | ||
| Drizzle of oil or olive oil | ||
| Spray | ||
| 1/2 | c | Cilantro -- chopped |
| 2/3 | c | Yogurt -- nonfat or |
| Soycheese | ||
| 1 | ts | Jalapeno peppers -- minced |
| 1/2 | ts | Salt (optional) |
| Black mustard seeds for | ||
| Garnish (optional) |
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